Hey Everyone!

Annie here! New employee, long-time Brun lover, first time blogger.

I’m here today to share with you my favorite fall soup recipe which I happened upon by accident but first, let me take a moment to be my truly corny self and just thank all of you who have made me feel so welcomed into the Brun community. We seriously have the best clients ever. You’re all so friendly and kind and I love this family we’re all a part of so much. I work at Brun Body Bar! Pinch me!

What an incredible summer at Brun that was! It was so fun helping all of you prepare for vacations, weddings, graduation ceremonies, BBQ parties and beach days! But alas, the time has come. Shorter and colder days, toques and scarves, pumpkin spice EVERYTHING and….sickness. Yup, it happens every year doesn’t it? The season changes and flu and cold germs rear their ugly little heads. This happened in my household a couple of years ago to George, my boyfriend/valiant recipe tester, who was hit with it so hard that he didn’t eat anything solid for days. And let me tell you, the dreaded “man-cold” is not a pleasure to be around. (Sorry fellas. And yes, I know you gentlemen are following our blogs too, I see you!) Not only that, but watching anyone you love feel so sick and helpless is just heartbreaking. I knew I needed to drive some nutrients in to this man STAT.

I set to work in the kitchen making a soup with the intention only of getting some vegetables and healthy goodness in to him the quickest way I knew how, but what happened next turned out to be so delicious it has since become a weeknight staple, I’ve made it for dinner parties with friends and I also whip it up now and again simply because it’s a chilly day and I’m craving it. Also, certified picky eater approved. Little ones will love it so much they won’t even know how many veggies they’re really consuming! It’s a little different every time I make it. Sometimes I add in new vegetables, sometimes I forgo a vegetable I may not have on hand, so I’m sure you’ll find a yummy variation that you like. No matter what, it’ll be delicious! Trust me!

YOU WILL NEED:

-olive oil

-1 yellow onion

-a carrot or two

-a couple celery stalks

-two or three red peppers

-1 butternut squash

-1 stalk of leeks (just the whites)

-a couple big handfuls of spinach

-LOTS of garlic (we are NOT afraid of garlic in our house!)

-LOTS of fresh ginger (especially if you’re making this for someone under the weather.)

-a heaping teaspoon of turmeric

-4 cups of broth, whether it be chicken or vegetable

-1 can of coconut milk

-salt and pepper to taste

-chili flakes (optional)

Preheat your oven to 425 degrees.

First of all, I find it helpful to have my veggies prepped, washed and cut up before I even start cooking. Make sure to give your leeks an extra good wash in a colander under running water, there is always dirt hiding in there. Place the butternut squash halved and face down on a baking tray with a baking mat or greased tin foil. Bake for 45 minutes. About 20 minutes before they’re ready to come out toss your red peppers, cored and cut in to thirds, in to the oven as well (you can also chop them up and add them to the pot with your other veggies, I just LOVE me some roasted red pepper. You do you!). Meanwhile, drizzle some olive oil in to a stock pot and once it’s hot, toss in your onions. Sautee them until they’re soft, about 5 minutes. Add in your carrots, celery and leeks. Cook for 5-10 minutes or until they’re soft. Once soft, add your minced garlic, sliced ginger and turmeric. This is also a good time to add some chili flakes if you like a little kick. By this point your whole house will be smelling amazing and your neighbors will be knocking on your door to ask if they can come in for dinner, I’m sure of it. Once your squash and peppers are ready, go ahead and add those in too. Spinach is the last vegetable I add since it takes no time at all to cook. Once all your veggies have been cooking together for a few more minutes add your broth and coconut milk and bring to a boil. Turn down the heat and let everything simmer for 10 minutes. Once everything has simmered together and your veggies are nice and soft insert an immersion blender and work it around until everything is beautifully blended together in harmony. If you don’t have an immersion blender you can take your soup in portions and add it to a regular blender and return it to your pot once everything is blended. I’m telling you though, I’ve done that many times and treating yourself to an immersion blender is WORTH.IT. Seriously people, whole new world. Bring your soup back up to boil, turn down heat, add your desired amount of salt and pepper, simmer for 5 more minutes and you’re done! Serve it as is, with a dollop of Greek yogurt on top, or my personal fave, pumpkin seeds toasted and tossed in salt, turmeric and cumin and then sprinkled on top. I love to dish up this soup with homemade warm bread (you can find simple sourdough and French bread recipes that require very little effort or fancy baking trays etc online) or a fresh salad. It also makes a fantastic lunch when paired with a toasty B.L.T.

There you have it, Brun babes! This soup is so cozy and literally tastes like fall. Have fun with it, get creative, come visit the salon and tell me how you liked it and what you did differently. I love hearing new cooking tips and ideas! If you’re just starting out, homemade food is not as daunting and challenging as it may seem, I promise. There is something so special and gratifying about a meal made from scratch for the people you love. Especially food that makes you feels so amazing on the inside. And if you want a little extra help to feel amazing on the outside too, well, you know where to come. ;)

Till next time! Happy cooking!

-Annie

Fall Wellness Soup by Annie