Foodie Friday: Five Soups For Fall

I love summer. It's my favorite season. It never really felt like summer all season long because it didn't get very hot, and I only went to the beach once. There is still one month left of my favorite season, but the cool temperatures have me thinking about fall.

I'm ready for football. That's all fall is good for. Football and hot soup in a Thermos or other insulated container.

Another favorite part of fall: The trees
French Bouillabaisse
The secret to this famous stew is keeping it simple. The broth is fortified with lots of inexpensive seafood, started with spicy garlic, mellow saffron, fruity olive oil, tangy tomatoes and flavored with orange peel, basil, and bay leaves are added to the soup for flavor.

Roasted Tomato Soup

The tomato crop had a poor showing in North Carolina in 2013. It was too rainy and not hot enough to produce the tangy, acidic tomatoes that we're used to having. A late bumper crop of tomatoes may still happen, but I don't think so. None of that means you can't make tomato soup. When you roast a tomato, it's best qualities are pronounced and magnified. Try this soup TONIGHT!

Miso Pumpkin Chili
Personally, I do not care for pumpkin. I stay away from Starbucks August through March so as to not get in the way of Pumpkin Spice lovers. I do, however, make this chili for all of my pumpkin-loving friends. Fresh or canned, the pumpkin in this chili takes a back seat to the salty, sweet, earthy, savory flavors of the miso paste. Garnish with shredded Parmesan cheese or sauteed kale and have a perfect, well-balanced meal!

Three Bean Chili
Some camps say chili shouldn't have beans. Others say it must. I don't care. As long as it's spicy, hot and delicious, I'll eat it! Beans are a great source of protein for non-meat eaters and since I cannot eat nuts, I fully support this. Many beans have enzymes called oligosaccharides and we humans can't digest these when we eat them. The digestion of oligosaccharide-filled legumes produces flatulence. Soaking beans beforehand, adding vinegar and any other wives' tale about how to prevent this is false. You can reduce the enzymes, but not eliminate them.

Cincinnati Chili
Characterized by its use of cocoa powder, cinnamon and small amounts of tomatoes, the Cincinnati Chili is a cultural phenomenon unto itself and is served a number of ways:
Two-way: Served over spaghetti
Three-way: Served over spaghetti and topped with cheese
Four-way: Served over spaghetti and topped with onions and cheese
Five-way: Served over spaghetti and topped with onions, beans, and cheese

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About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

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  1. Nikki, I don't know about you! Here I was thinking you had good sense, and come to find out, you like summer and think fall is only good for football! :D I *love* fall, fall and spring. Hate summer. But those soups look good. Can't wait for Soup Weather!

  2. LOL! I love hot weather! I welcome the humidity! It's the reason why I continue to live in the South! I hate fall because even though it's pretty, it means mean ol' winter is on its way :(

  3. I like putting leftover chilli on baked potatoes! Reminds me of McAlister's. :-)

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