Do you think you can smell seasons? Seriously. Stick with me, but I swear to God I can smell it when the seasons change. The mildewy scent of the leaves, turning from greens to oranges and reds. Or the temperature getting colder and transforming the sweaty, sticky scents into something cleaner and crisper…you probably think I’m nuts. I know Ryan does–he still thinks it’s hilarious I say I can smell a sneeze (for the record, I can!).
I feel like everyone talks about what a transitional season fall is, and I couldn’t agree more. After returning from our honeymoon, I felt a renewed sense of drive and energy for my career, my life goals, my hobbies, passions and even my loved ones.
And maybe it’s jumping the gun a bit, but coming back from Italy–with the pizza on pasta on croissants–I was seriously craving some veggies. Even though Ryan and I had to head to my parents’ place for the weekend, thereby negating the need for a full grocery haul, we still ran to Jewel to snatch up some vegetables for (drum roll) a thick, perfect-for-fall vegetable soup.
You know I love my soups thick (terrible word, I know). So be prepared. This soup def has more veggies than broth and is uber easy to make. But that’s how I like it.
Essentially, you throw tons of veggies in a slow cooker with some vegetable broth, one cut-up russet potato, and about a teaspoon of sea salt, a pinch or two of curry powder and 1/2 tablespoon of red pepper flakes. Set on low for 8-9 hours and serve with goat cheese crumbles! Will say that the seasoning in this dish is definitely personal preference, but it should have a slight spice to it. The spice is nicely balanced out by the goat cheese crumbles, so both components are muy importante.
- 1 brown potato
- 1 box of organic vegetable broth
- 1 bag of baby carrots
- ¼-1/2 bag of frozen corn
- ¼-1/2 bag of frozen peas
- ¼-1/2 bag of frozen beans
- 3 stalks of celery, cut-up
- 1 teaspoon sea salt
- ½ tablespoon crushed red pepper flakes
- Pinch or two of curry powder
- Goat cheese crumbles
- Put all ingredients, except for the goat cheese, in slow cooker on low for 8-9 hours (or until potato pieces are soft). Serve with goat cheese crumbles on top.
- Should have a slight spicy flavor that's balanced out by the goat cheese.
Funny side story: We had a family friend visiting as I snapped these pictures she nonchalantly asks, “So why are you taking pictures of your soup?” Just like, a casual question. Which was sweet of her, but set Ryan and I off because to everyone else it probably looks really weird. #bloggerproblems