MenuSearch

3 easy, warming autumnal soups

September 24th 2014
By: Melanie Hollidge

Over the past few weeks we have seen the temperatures drop at night time, and for most of us have already put on the central heating, which is the mark of winter drawing upon us. So to help keep you warm this autumn here are three easy to make warming soup recipes:
 
Vegetable and bacon soup
 
1 leek, finely sliced
200g bacon strips
2 potatoes peeled and diced
100g of frozen peas
1 carrot peeled and diced
Chicken stock cube in approx 500ml of water
Thyme
Salt and pepper to season – adding lots of pepper really adds to the flavour.
 
Add the leek and bacon to a saucepan and fry gently until the onion turns transparent and the bacon is slightly crispy, then add the rest of your ingredients and cook for around 15 minutes until the vegetables are almost cooked, then add the peas and cook for a further 5 minutes. Then take half the mixture and blend in a blender or by using a hand blender and then place back into the mixture and cook through for another two minutes before serving. By adding the bacon it makes a lovely creamy, rich soup – delicious!
 
Pumpkin soup
 
½ pumpkin, peeled, cored and sliced into cubes (but keep the seeds)
1 onion, sliced
2 cloves of garlic finely chopped
1 potato
500ml of vegetable stock
Rosemary and thyme
Stale bread, cut into 1cm chunks
 
Preheat your oven to 190c. Fry the onion until it turns transparent and then add the garlic for around 3 minutes, ensuring it doesn’t burn, or else it will turn bitter tasting.
 
Then add the rest of your ingredients and cook for around 20 minutes. Place your pumpkin seeds on a baking, with your stale bread, coat with olive oil by hand and put in the oven for 10 minutes. Then blend the mixture until smooth, pour into your bowls and then add the toasted bread, pumpkin seeds to the top and add a bit of olive oil.
 
Spicy chick pea, cumin and coriander soup
 
1 large onion finely chopped
2 garlic cloves, finely chopped
2 teaspoons of ground cumin
800g of canned chick peas, drained and rinsed with cold water
900ml of vegetable stock
20g of chopped coriander
½ lemon juice
Freshly ground black pepper and salt to season
 
Fry the onion until it turns transparent and then add the garlic for around 3 minutes, ensuring it doesn’t burn, or else it will turn bitter tasting. Stir in the cumin for around a minute until you can smell it smoking. Add the chick peas and pour in the stock. Season and bring to the boil. Add the coriander, blitz with a blender and serve, yummy.
 

Readers might also be interested in:

Great British Tear and Share bread recipe