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Lucy Waverman's fall vegetable soup (Tim Fraser for The Globe and Mail)
Lucy Waverman's fall vegetable soup (Tim Fraser for The Globe and Mail)

Fall vegetable soup Add to ...

With sweet potato and maple syrup, this soup represents both fall and sweetness.

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  • Preparation time: 20 minutes
  • Cooking time: 25 minutes
  • Ready time: 45 minutes
  • Servings: 6 to 8


2 tablespoons olive oil

2 cups onion, diced

2 cups leeks, white and light green part only, diced

2 cups turnips, diced

2 cups sweet potatoes, diced

2 cups carrots, diced

1 tablespoon garlic, chopped

8 cups chicken stock

1 tablespoon maple syrup

2 teaspoons thyme, chopped

1 cup orecchiette

4 cups baby spinach

1 teaspoon sriracha or other Asian hot sauce

Salt and freshly ground pepper


Heat olive oil in a large pot over medium heat. Add onion and leeks and sauté until coated with oil, about 2 minutes. Add turnips, sweet potatoes, carrots and garlic and continue to cook, stirring, for about 3 minutes or until beginning to soften.

Add stock, maple syrup and thyme and bring to boil. Add pasta and hot sauce, turn heat to medium-low and simmer for 10 minutes or until tender.

Add spinach and cook for 2 minutes longer or until spinach is wilted. Season with salt and pepper to taste.

Suggested Wine Pairings

My choice for this soup - bearing in mind that soup can compete with wine at the best of times - would be a full-bodied, oaky chardonnay. There's subtle sweetness and rich texture in many New World chardonnays that would meet the sweet potatoes and maple syrup head-on. - Beppi Crosariol

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