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Delicious Fall soups made with local ingredients

Delicious Fall soups made with local ingredients

It’s the first full month of Fall, and that means soup is officially on the menu! While our part of the country doesn’t experience the October temperature dips the way other parts of the country do, it’s still a great time of year to make the most of fresh farmer’s market ingredients to make some delicious seasonal recipe favorites. So here’s to hitting the markets and wrapping your hands around a fresh bowl of steaming soup in the days afterward!

Fun Fall Farmers Market Destinations

The Old Town Scottsdale Farmers Market is open Saturdays from 8 am to 1 pm at 3806 N. Brown Ave. In addition to regular farm fares, there are delicious seasonal specials — think cider and apples! — as well as cheese and bread (which will come in handy for a recipe we’ll share later in the blog!) Keep an eye on their Facebook page for special announcements.

The Glendale Farmers Market at Cabela’s, 9380 W Glendale Ave, features family and pet-friendly access to tons of fresh produce, vendors and activities every Sunday from 10 a.m. to 2 p.m.

The Downtown Phoenix Farmers Market is open year-round, rain or shine, at 721 N. Central Ave., Phoenix, from 8 a.m. to 1 p.m. Check out the market map to see which vendors will be there each Saturday.

The Phoenix area has some amazing shopping opportunities for fresh ingredients. Take a look at the options, in addition to the ones we’ve featured. Now for the recipes! We’ve got some savory, some creamy and some simply downright delicious recipe options here to get you started:

Instant Pot French Onion Soup

If you’ve never used the Instant Pot to make soup, this is time to give it a go. Bust out the onions — the recipe calls for yellow, but The Pioneer Woman advises that any kind will do — for this flavorful soup. You’ll need dry white wine to create the thickener – try Carlson Creek’s options at one of their three tasting rooms in Cottonwood, Scottsdale and Wilcox – and 8 oz. of gruyere or Swiss cheese (did you check for these at the farmers markets?) to sprinkle evenly across the top of the soup just before serving.

Looking for a delicious loaf of French bread for this recipe? Give Essence Bakery a try! They’re open Wednesday – Sunday from 6:30 a.m. to 2 p.m. at 3830 E. Indian School Rd. in Phoenix. They also have AMAZING macarons, if you are looking for dessert options. This isn’t a set-it-and-forget-it type of recipe, but it definitely speeds up the cooking time with a total of 50 minutes from start to finish. Perfect for an easy weeknight meal.

Roasted Cauliflower Soup

If you’re looking for a creamy soup option, give this one a go. The biggest surprise? This soup looks super creamy, but neither cream nor cheese is an ingredient. The texture comes from the butter. [Special diet note! It’s a gluten-free recipe as-is, but the chef included notes for a vegan/dairy free take on the existing recipe!] Sautéed onions and hints of nutmeg and lemon pair perfectly with the flavor of the oven roasted cauliflower. You’ll need a blender for this one to get the right consistency. Don’t forget to get a topping for the soup. Green onions, parsley or chives are the chef’s recommendations.

Pesto Chicken Minestrone

If you’re a fan of 1) pesto and/or 2) a hearty soup, this recipe should be on your list to try next. You’ll start by roasting garlic in the oven to produce a paste for later on in the recipe. Meantime, you’ll cook the chicken in a Dutch oven or large pot with a parmesan rind (talk about flavorful!), shred it up, add in kidney beans, carrots, crushed red pepper, mashed garlic, kale and tortellini. Steam for a bit until kale and pasta are cooked, and voila! Dinner is served.

Chicken Noodle

You can’t go wrong with a good, hearty chicken noodle soup in the Fall, especially one that labels itself “quick and easy.” This recipe has all the good stuff — celery, carrots, garlic and onion, with parsley, salt and pepper, and flat-leaf parsley to add to the flavor. Part of the simplicity of this recipe is the use of rotisserie chicken meat rather than starting from scratch. And even more time will be saved in the clean-up process, as you’ll make this soup entirely in one large pot or Dutch oven. Cooking Tip: Don’t forget to keep the lid on while the soup simmers, otherwise you risk evaporating out too much of the delicious broth! Take a look at the notes at the bottom of the recipe for tips on adding extra broth and options for adding fresh noodles instead of dry ones.

Feeling hungry yet? Give one of these recipes a try! Feel free to pass it on. And, as always, if you have any questions about the area – property management or otherwise – we’d love to help! Visit our website or give us a call anytime: 623.246.4891