Preppin’ for the Cold: Soups & Stews


It’s official.

The weather is changing.

Fall is here and it seems that fall is here to stay.  The sun gets sleepy around 5 o’ clock, the dark cold bites at fingertips in the morning, and the leaves… The leaves are changing.  And they’re beautiful.

And it’s those crisp, red-orange leaves almost make you forget about the cold fall air — almost.

But when you’re too cold to even focus on fall foliage, two things can help: a fireplace and a hot bowl of soup. Let’s talk about the latter.

I’m biased to rich, thick, and creamy soups — the kind of soups that most would call purees or chowders. I don’t want any of that thin stew or watery minestrone. Nah, gimme the good stuff! The hearty chilli, the sweet potato puree, the tomato-peanut soup.

What, you’ve never heard of tomato-peanut soup? You think those two flavors don’t belong together? Well think again…


  • 1 1/2 cups vegetable broth
  • 1 ½ cups water
  • 1 teaspoon tamari or liquid aminos
  • 1/2 red onion, diced
  • 1 tablespoon ginger, minced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/3 cup chunky peanut butter, salted
  • ¼ cup tomato paste
  • ½ tsp smoked paprika
  • ¼ tsp black pepper


  1. Sauté onion, ginger, and garlic in olive oil until translucent.
  2. Pour water, broth and tamari in pot and bring to a boil. Once brought to a boil, lower to a simmer.
  3. Whisk together tomato paste and peanut butter.
  4. Slowly add tomato/peanut mixture into pot and stir. Simmer on med-low until soup thickens.
  5. Serve with cilantro or chopped peanuts. For a heartier soup, add in chickpeas.

More fall soup & stew recipes:

What’s your favorite fall flavor?

Gigi Nally

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