It’s fall, again. Time for all things pumpkin, boots, perfect weather for running and racing, and of course soup. Nothing caps off a long run or tough workout better than a runger-solving, soul-satisfying bowl of deliciousness that you can put in your food diary with pride. I’ve shared my recipe for my favorite kale salad before, and now that the temperatures have turned I find myself making big pots of soup at least once a week.
Maple gave us some great tips for meal prepping, and I consider making a large batch of this soup another form of meal prepping: left-overs for lunch for days! I didn’t put these click-bait terms in the title, but this soup can be vegan, vegetarian, gluten-free, or omnivorous with just a few easy changes, and can even be made in a slow-cooker. Enjoy!