Autumn Apple Melligatawny

We served this fall soup last week and many asked that we post the recipe.  We had people coming into the store for seconds. They said that the soup reminded them of October - fresh, fun and colorful!

Sauté in a large pot some water and

1 large leek, sliced all parts

2 T muun chi Fermented Roots

1 ½ tsp ground cumin

1 tsp ground coriander

½ tsp cinnamon

1 tsp garam masala, curry or paprika

When fragrant add

2 large green apple, diced with peel on

1 c grape tomato smashed

1 cup Brussels sprouts, sliced

 1 c sliced carrot

1 c sliced celery

Cook til veggies til tender. Add liquid:

1 c coconut milk

 4 c vegetable broth thickened with 1/2 c white navy bean blended together

Salt and pepper to taste

Finally add

1/2 c red lentil

1/2 c quinoa

Cook for 20 minutes til lentils and quinoa are tender.

Add some fresh chopped scallion or other greens of your choice.  Serve this soup as a meal or side, and you will have yourself some happy friends and family, not to mention your own happy gut microbes!