4 autumnal vegetable soup recipes
October 2, 2019
Warm your heart and soul with these delicious autumnal soup recipes – quick, easy and suitable for vegetarians.
We’re not sure about you, but as soon as the weather starts to turn and get a bit colder all we fancy is a hearty bowl of soup. We’ve put together 4 super-yummy recipes that you can make a store to eat whenever you fancy.
Maple, chestnut and pumpkin soup
Save your pumpkins from halloween to create this yummy dish.
Image: Maple from Canada
- 1kg cubed pumpkin flesh
- 150g cooked, peeled chestnuts
- 1 litre vegetable stock
- 200ml double cream
- 30g shelled hazelnuts
- 1 pinch ground black pepper
- Bunch of chives, chopped
- 100ml delicate-tasting golden maple syrup
1. Add pumpkin to a large pot with vegetable sock and chestnuts. Bring to the boil, reduce heat to medium and cook for 15 minutes.
2. Meanwhile, chop the hazelnuts and toast in a dry frying pan over medium heat until browned. Remove from pan and set aside.
3. Puree the soup mixture with a hand blender or food processor. Add cream, maple syrup and blend together. Adjust seasoning with pepper.
4. To serve, garnish with hazelnuts, chopped chive and drizzle with more maple syrup to finish.
Leek and cauliflower soup
A wonderful contemporary take on a tradition leek soup.
- 1 medium onion, finely chopped
- 3 leeks – washed and trimmed and chopped, reserve handful for garnish
- 1 medium cauliflower – roughly chopped
- 1 stick of lemongrass – snapped in three places but still together
- A handful of fresh or frozen peas
- 500ml vegetable stock
- 150ml coconut milk
- A large knob of butter
- Olive oil
- A pinch of salt and pepper to garnish
- Small red chilli to garnish
1. In a large pan, gently heat a large knob of butter and a little drizzle of olive oil, add your onion and let them sweat a little until they begin to turn transculent, then throw in your leeks and cauliflower and stir.
2. Add the lemongrass, turn the heat down to the lowest, place the lid on and let the vegetables sweat for at least 5 minutes until they are soft, then add the peas and pour in the stock and coconut milk.
3. Let it bubble gently for another 10 minutes then turn off the heat and let it cool a little. Remove the stick of lemongrass before whizzing up with a stick blender, if necessary add more stock or milk to reach your desired consistency.
4. Finely cut a small red chilli and a little leek to garnish and serve.
Creamy mushroom soup
Mushroom lovers will love this one – it’s also suitable for vegans, too!
- 2 tbsp olive oil
- 1 white onion, finely chopped
- 2 cloves of garlic, finely chopped
- 500 grams mixed mushrooms, sliced
- 2 sprigs of fresh thyme
- 1 cup almond milk
- 4 cups vegetable stock
- 1 can white beans
- 1/4 tsp salt
- 1 tbsp white miso
- 1 tbsp oil
- 250g wild mushrooms
- 1 sprig fresh thyme
- Pinch of salt
1. Heat olive oil in a pot over medium heat. Add in chopped onion and garlic and sautée for 3-4 minutes. Add in sliced mushrooms and thyme. Cook for 6-8 minutes until lightly browned, stirrin only once or twice.
2. Add in almond milk, vegetable stock and white beans and cook for another 5 minutes. Remove fom the heat and transfer to a blender along with the tbsp of white miso paste.
3. Blend the soup on high until silky smooth.
4. For the topping, heat olive oil in a pan, tear your wild mushrooms into the pan along with the fresh thyme and stir to coat with oil and let cook for 3-4 minutes.
5. Once they brown, you can turn them over and let brown on the other side. Add a pinch of salt at the end, and remove from the heat. Serve with some crusty bread.
Carrot soup with dumplings
Add substance to this soup my accompanying it with a couple of delicious dumplings.
- 1 tbsp oil
- 1 onion, chopped
- 500g carrots, sliced
- 300g King Edward potatoes, diced
- 1 tsp ground coriander
- Seeds from 6 cardamom pods, crushed
- 2 very low salt vegetable stock cubes (for 1 litre)
- 3/4 tsp LoSalt
- 28g pack fresh coriander, chopped
- 50g wholemeal self-raising flour
- 25g vegetable suet
1. Heat the oil in a large saucepan and fry the onion, carrot and potato for 4-5 minutes. Add the ground coriander and cardamom.
2. Dissolve the stock cube in 1 litre boiling water and add to the pan. Bring to the boil, cover and simmer for 15 minutes until tender and blitz with a stick blender until smooth. Stir in half the LoSalt and the fresh coriander, reserving some for garnish.
3. Meanwhile, mix the flour, suet and remaining LoSalt together in a bowl, add 2-3 tbsp water and mix to form a dough. Roll into 8 small balls.
4. Gently place the dumplings on the surface of the soup, cover and simmer for 5-6 minutes until dumplings are cooked through. Sprinkle with reserved coriander.
Is soup a go-to meal for you at this time of year? Let us know by tweeting us @goodhomesmag or post a comment on our Facebook page.