Chicken soup and what we like to eat in Autumn

This month, we're stepping away from food tips and focusing on something just as important: eating with the seasons. We're big believers in following the seasons with the type of food you eat as well as embracing what fruits and vegetables grow abundantly during this time.

So this month we are chatting autumn foods

What we eat in autumn

Autumn in Byron means quiet white sandy beaches, cosy blankets, long warming hugs, yummy baked goods, crisp mornings, scattered clouds in the evenings and a few more cups of tea.

During autumn, we're inclined to crave more warming foods as our bodies prepare for cooler months. So think less salads and more cooked meals!

For ingredients, think sweet, sour and salty - flavours that ground and nourish us. Picture hearty grains like quinoa and brown rice, warming soups, creamy porridges, and rich stews. Root vegetables like sweet potatoes, carrots, beetroot, and pumpkin are perfect for this season, along with warming spices like cinnamon, ginger, nutmeg, and cardamom.

This is the season for gentle cooking methods - slow roasting, braising, and simmering - that transform simple ingredients into deeply satisfying meals.

“ Let the season guide you. Slow down, each warm comfort foods, and enjoy in the simple things."

Fruits and Vegetables that are in season in autumn in Australia

• Sweet potato

• Carrot

• Parsnip

• Beetroot

• Pumpkin

• Cauliflower

• Broccoli

• Leek

• Silverbeet

• Kale

• Fennel

• Celery

• Capsicum

• Eggplant

• Zucchini

• Mushroom

• Cabbage

• Brussels sprouts

• Corn

• Chilli

• Garlic

• Onion

• Shallots

• Radish

• Watercress

• Asian greens (bok choy, wombok)

Fruit

• Apple

• Pear

• Quince

• Fig

• Mandarin

• Passionfruit

• Grape

• Persimmon

• Pomegranate

• Feijoa

• Lemon

• Lime

• Banana

• Avocado

Chicken Soup

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Soups are my favourite thing to eat. I would eat them all year round if it wasn’t so hot in Byron. I love how I feel when I'm eating them, like a big warm hug. And my body loves it too. I always feel like I sleep better with a light soup for dinner instead of a big heavy meal.

Serves 10-12

Ingredients  

1 1/2 cup lentil soup mix (we prefer a mix of french style lentils, barley and yellow split lentils)

1 medium whole chicken

2 tbsp apple cider vinegar
2 tbsp ghee

1 onion (80g), sliced

2  tbsp fresh ginger, grated with skin on

1  tbsp fresh turmeric, grated with skin on

2  tsp garlic, minced

1 chilli, finely chopped

4 kefir lime leaves, finely chopped

1 medium sweet potato (200g), cut into large 3cm cubes

2 medium potato (200g), cut into large 3cm cubes

1/4 pumpkin (400g), cut into 3cm cubes

6 radish (200g), cut into 3cm cubes

2 cups cabbage (50g), sliced

2 corn, kernels off the cob

1 zucchini, cut into large 2cm cubes

2 cup cooking greens (50g), roughly chopped

1/2 cup coriander, roughly chopped

1/2 cup parsley, roughly chopped
3 tbsp tamari

1 lime, to make 2 tbsp of juice

3 tbsp coconut sugar

Salt and pepper

Method

1. Soak lentil mix for 4 hours or overnight. Do not exceed 24 hours. Once soaked rinse and wash the lentil mix. Set aside.

2. In a large pot add the chicken then cover with 6-8 cups of filtered water. Add apple cider vinegar. Bring to the boil then simmer for an hour.

3. In a medium pot add rinsed lentil mix. Cover with water and cook for 30 minutes or until cooked through.

4. Once chicken is cooked. Remove the chicken using tongs and place in the fridge to cool. Keeping the stock in the large pot.

5. In a small fry pan add ghee, onion, ginger, turmeric, garlic, chilli and kefir lime leaves. Fry until onion is translucent. Add to the pot with stock.

6. Bring the stock back to a simmer and add sweet potato, potato, pumpkin and radish. Simmer for 30mins.

7. Then add cabbage, corn and zucchini and simmer for a further 10 minutes, turn off the heat once cooked.

8. Shred the chicken then add to the soup as well as the greens, herbs, tamari, lime and coconut sugar.

9. Season to taste. Serve hot :)

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