Autumn is harvest time, and nature gives us an abundance of nutritious, vitamin-rich seasonal vegetables. Autumn brings the nourishing qualities to our souls and bodies that allow us to settle into the deeper inner processes that winter brings. Embrace the warming, dynamic colours of autumn, hike in nature, gather gentle chestnuts, rosehips, hawthorns or mushrooms to use as a soup on our return from our autumn hike.
The soup is based on two very vitamin-rich vegetables: mushrooms, fresh from the forest in rainy weather, and beetroot.
If you decide to pick mushrooms for yourself, be extremely careful and make sure that what you pick is not poisonous!
Mushrooms, like beetroot, are an excellent source of iron. As well as lowering blood pressure and boosting the immune system, it contains high levels of vitamin D. When the darker, gloomier days arrive, nature knows exactly what to give us :).
Beetroot is also a very strong nutritional crop. It is no coincidence that its colour and robust roots are bursting with the nourishing energy of the soil. Its leaves can also be used in soups and salads. I also like to use beetroot in other recipes, such as beetroot-nut couscous or mint beetroot cream.
3-4 mushrooms (depending on size)
1 handful thinly sliced cabbage
2 yellow carrots
3 cloves garlic
1 small head of onion
1 bunch dill
2 tbsp oregano
2 bay leaves
1 tsp red pepper
chilli to taste, salt, pepper
Finely chop the onions, peel and slice the vegetables, cut the beetroot into smaller pieces because it needs more cooking time and will soften at about the same time as the other vegetables.
Fry the onions in a pan with a little oil, add the other vegetables and spices and simmer for a further 10 minutes with a little water, then add the water and cook over a low heat for about 30 minutes.
The soup is completely waste-free and the peeling of the vegetables makes excellent compostables!
I wish you good appetites and beautiful autumn moods! 🙂