Autumn Harvest Soup


  • 2 tsp olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1-2 baby bok choy, cut into 1/2 inch slices
  • 1 Japanese Sweet potato or small cubed butternut squash (peeled)
  • 4 cloves garlic, minced
  • handful of fresh thyme leaves, chopped
  • 1 tsp salt (more to taste)
  • 1 tsp green curry paste (blend into coconut milk first before adding to soup)
  • 1 tsp fish sauce
  • 1 can regular coconut milk
  • 1 cup veggie or chicken beef stock
  • 1 lb fresh spinach, chopped
  • handful, chives


In a soup pot, saute the onion, red and yellow peppers,  bok choy,  and  sweet potato for 5-10 minutes. Add  green curry paste, fish sauce,  coconut milk, and broth. Then add the spinach to wilt but not overcook. Then add chives.  Can eat as is, or for protein add some cooked chopped chicken, shrimp, cannelloni beans.


This recipe can also be make in a soup pot, first sautéing the onions and garlic, then adding the remaining ingredients and cooking on medium heat, while tending, for about 30 minutes. Can also add a dollop of presto pesto for added flavor.

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