Categories
Recipes

The Autumn Soup

The Autumn Soup

  • Servings: 8
  • Difficulty: easy
  • Print

A lovely use of the last of the summer produce

This soup is hearty, healthy and generally just very lovely.

Ingredients

  • 2 medium courgettes (or one large one)
  • 1 large onion
  • 3 medium sized carrots
  • 2 medium sized potatoes
  • 1.5 chicken or vegetable stock
  • salt and pepper to taste

Directions

  1. Top and tail, and deseed the courgettes and chop into thumb sized pieces.
  2. Dice the onion, top and tail the carrots and peel the potatoes.
  3. Chop the potatoes and carrots into thumb sized pieces, much like the courgettes.
  4. Heat a tablespoon of oil in a pan, and fry off the vegetables until they’re soft, add salt and pepper to taste.
  5. Add vegetable the stock and bring to the boil. Once boiled, reduce the heat and simmer for 15-20 minutes, until the potatoes and carrot are soft.
  6. Use a hand blender or a masher to lightly chop and thicken the soup.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.