Every Sunday at Mill No 5 there is a Farmer’s Market from 11-3, on top of fresh produce you can buy eggs, meat and other wonderful items. A couple weekends ago I stopped by for ingredients for a recipe I was inspired to make based on Harvest time and what we look for when we think of comfort food. Comforting food to me is soups, chilis, mac and cheese, mashed potatoes and more. With this recipe, I transformed vegetables and herbs into a hearty, thick soup that was a perfect one pot meal and didn’t require too much planning.
The flavors that came from the combination of spices were rich, savory and just slightly sweet. Perfect meal with a hunk of toasty bread, hope you enjoy this recipe and please let me know of any thoughts and suggestions you have!
2 Medium Sweet Potatoes, chopped and peeled
Half of a medium butternut squash, peeled and chopped
1 Tomato roughly chopped
1 Medium onion, chopped
1 Small acorn squash, cut and scooped out
1 Small pumpkin, cut and scooped out
2 Large Carrots, peeled and sliced
Herbs & Spices
1 Tsp Chili Powder
1/4 Tsp Nutmeg
1/4 Tsp Allspice
Several leaves fresh sage
4 Grinds of sea salt, more to your taste
1/4 Tsp Ginger
1 Tsp Cumin
1 Packet Chicken Bouillon
2 Large Boneless, Skinless Chicken Breasts cut into chunks
1 Cup Brown Rice
1 Carton Low Sodium Chicken Broth
4 Cups of Water
In large soup pot, put olive oil, sage and all the spices. Add Chicken, stir-fry until chicken is cooked on both sides, add vegetables stir a couple times and add liquids. Bring to a boil, then turn down heat and simmer for 30 minutes. Add rice, cook until rice is cooked and then add tomatoes last. Simmer for another 15 minutes. Let sit, spoon into bowls, top with a bit of parm and serve.