What does it really mean to eat with the season? I’d say, for most of us, it means to eat WHAT’S in SEASON. Yes, that is true. Eating fruits and vegetables that are in season can have it’s perks. Like this veggie soup, which I will get to in a minute. It’s made with Brussels sprouts and potatoes (plus some other goodies). These vegetables are in season, maybe even the PEAK of their season. And when produce is grown in its proper season, under appropriate farming conditions, then the fruit/vegetable is able to obtain more its natural nutrients (source). More nutrients and more flavor! Makes sense, right?
So with this new SHIFT in season and the FALL food, more starchy or tuberous vegetables are also grown. Have you ever thought about the reason why we all of a sudden crave these starches? Maybe it’s just me, but starchy goodness on a cold evening warms my bones and makes me feel cozy and nourished.
But here’s why. Or rather.. here’s a little explanation.
Fall brings darker days, colder nights, and shift in our circadian rhythm. Our bodies are adapting to environmental change and we’re outside less. That being said, we need to make sure we get enough Vitamin D and Serotonin. And how do we do that? By eating good carbs or starches. Healthy starches raise your level of insulin, which can help the brain convert tryptophan into that feel-good neurotransmitter, serotonin.
The tricky part is making sure you don’t raise the insulin levels too much, or the whole thing will backfire. Holiday SUGAR COOKIE RUSH anyone? Yes, been there!
Which brings me back to this post about potatoes, soup, and Brussel sprouts. Ha, thought I’d lost your attention there for a minute. Okay, hang with me. Like I mentioned above, these vegetables are IN SEASON. The type of potato can vary (early or late season) but you get my point.
These vegetables are more starchy and tuberous than say your summer greens and water packed veggies/fruit. These vegetables, when combined, are pretty darn tasty and satisfying, especially with the smokey savory bacon.
Needless to say, this type of veggie soup just might be a perfect way for your body to transition into Fall.Print
This Veggie Soup is gluten free and packed with nourishment and flavor! Easy to make in the crock pot or stove! Paleo friendly with simple wholesome ingredients.
- 6 cups chicken broth
- 3 cups chopped potato (russet or sweet potato)
- 2 cups brussel sprouts, diced or quartered
- 2 cups sliced mushrooms
- 5 pieces of smoked bacon (cut into 1 inch pieces)
- 2 tsp dried herbs (chives, oregano, or basil)
- 1/2 tsp smoked paprika
- 1/4 tsp minced garlic
- 1/3 tsp kosher salt and black pepper
- 1 tbsp olive oil
- 1 tbsp honey mustard (or dijon mustard)
Optional toppings – fresh herbs, shredded cheese, etc.
- First make sure all your ingredients are chopped. 3 cups chopped potato was equivalent to about 2 potatoes.
- Lightly steam/soften your potato pieces in a small bowl in microwave for about 90 seconds. Then add to your crock pot.
- Add in your broth, veggies, and bacon on top.
- Mix in your herb, seasoning, and the oil/mustard.
- Cook on low for 5-6 hrs or high for 3 hrs.
- Serve and top with aged cheddar and herbs, if desired.
- See notes for non crock pot times.
If you are not using Crock pot, follow same prep direction but cook on medium low stove top for about 1 hr or until bacon/potato are thoroughly cooked through.
- Category: soup
- Method: slow cooker
- Cuisine: amer
Keywords: soup, vegetables soup, slow cooker soup, bacon, gluten free recipe
Other Seasonal Nutrition Perks to “FALL” in love with — see what i did there? 😉
- Brussels sprouts can help us reduce inflammation in the body with some of it’s array nutrient benefits. Especially glucosinolate. Glucosinolate is a sulfur containing compound that has a TON of anti-cancer and disease fighting properties. HELLO –> HAPPY HEALTHY IMMUNE SYSTEM!
- Potatoes – Depending on the kind, are actually high in potassium and vitamin C. But you must eat the skin! Which I have no problem with, yum! Now, combine that potato rich potassium with naturally rich sodium from the uncured bacon, and you got yourself a stellar electrolyte rich recovery potato soup! Haha.
- Mushrooms – I added these in for extra Vitamin D! Yes, such a great source.
Okay okay, I could go on and on about the bodies need for all these wonderful ingredients, but the fact is, we’re ready to embrace this change, physically and environmentally. We’re ready for a little hibernation, extra sleep, nourishing seasonal foods (and even some not so nourishing seasonal treats), and a shift in this pace of life.