Fall vegetable soup

This soup is a classic on our table from early October to the beginning of the Spring. Off course, it tastes better in early Fall, when the veggies you use comes straight from the farm market and are as fresh and crispy as if you grew them yourself!

Fall vegetable soup

We all love this soup, with the recipe coming from my grandmother and probably being in the folklore for French Canadian cuisine since the arrival of the first colons. In my mind, nothing is more comforting than garthering around the table for a hot bowl of this colorful orange tones soup after a walk in the woods when the Fall air is crisp and your children's cheek are pink from the cold!

It is as simple to prepare as it is economic, and there are infinite ways to improve it to fit your taste with your favorite veggies and add spices!

Ingredients (for about 12 bowls):

• 10 garlic gloves
• 1/2 large turnip
• 1/2 large butternut squash
• 3 large carrots
• 1 average size onion
• 1 table spoon olive oil
• 8 cups water
• salt and pepper to taste
• 2 table spoon fresh basil cut in small slices (optional, can be replaced successfully by pesto)
• 1 table spoon Dijon mustard (optional)
• 1 cup of barley or grain mix of your choice (optional)

Cut the garlic in fine slices and the onion in small cubes. Let brown on high heat with the olive oil in a large pot.

In the meantime, peel and cut the turnip and the butternut squash in similar small cubes. Peel and cut the carrots in medium size slices.

Add the water and the cut vegetable and bring to a hot boil on high heat. Reduce the heat to low and let boil for 30 minutes.


Add the grain mix and continue boiling on low heat until the grains are tender. My personal favorite is a mix of spelt, barley, durum wheat, rice and whole grains oats, here pictured:

Add the salt and pepper, the basil, the Dijon mustard and serve immediately.

Can you smell the intoxicating aroma from my pot?