Soup is my absolute favourite thing to make, and eat. My Baba is pretty much the most amazing soup cook ever, really. Although this soup recipe doesn’t come from her (I’ll save a Baba soup recipe for another day). It does just what her soups can do; warm your heart and your taste buds. I recently made a deliciously healthy autumn soup that combines the freshest autumn produce  to make a beautiful golden soup. Here’s my recipe for Autumn Harvest Soup.


3 medium parsnips, peeled and cubed

4 medium carrots, sliced

2 medium onions, chopped

2 large cloves garlic, chopped

1 large sweet potato, peeled and chopped

2 celery stalks, sliced

2 bay leaves

3 1/4 cups chicken broth

2 1/2 cups half-and-half

1 teaspoon dried tarragon

1 teaspoon granulated salt

1/4 teaspoon black pepper


Step 1: In soup pot, combine parsnips, carrots, onions, sweet potato, turnip, celery, bay leaves and broth. Bring to boil, then reduce heat and simmer, covered, 30 minutes or until tender. Remove from heat, remove bay leaves and let cool 20 minutes

Step 2: Transfer in small batches to a blender or food processor, cover and puree until smooth. Return to pot, add half-and-half, tarragon, salt and pepper,and heat throughly

Tip: Don’t puree vegetables to the point of baby food. It’s ok for there to be bits here and there for textures sake.