The Autumn Soup



The Autumn Soup

  • Servings: 8
  • Difficulty: easy
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A lovely use of the last of the summer produce

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


  • 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


  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.



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