Autumn is a harvest time, filled with crunchy leaves and to eat it just has to be soup season. Soup is really easy to make, probably easier than you think! Normally it takes about 30 minutes to create a soup and all you need is a pan and/or a blender.
In the past I’ve used recipes from Jamie Oliver to the BBC. Whenever I’ve picked one it’s really useful to think about what you already have in your cupboards. Soup is great for using the sad looking vegetables in the back of the fridge. Or maybe that bag of dried lentils that’s been there for longer than you’d be willing to admit. Soup is also a great way to increase the amount of root vegetables and pulses in your diet.
An autumn soup
This soup recipe is the Moroccan Vegetable Soup from BBC Good Food. I did make some changes to it though. I added a tin of chopped tomatoes and about half the amount of stock. Also this has a tin of chickpeas added to it, I always love adding beans or pulses to soup to give them more bite. Smooth soups to me just make you feel like your not eating anything at all!
I left out the potato and added turnip instead since that’s what I already had. Roasting the vegetables with 3 teaspoons of Ras El Hanout bring out the spiced flavour more so just made sense to me. I always season soup just before I’m about to eat it so if I’m making it just to freeze it I won’t add it immediately. I like to thin out my soups a little before serving them too by adding a touch of milk rather than cream but you still get a smooth and creamy consistency. What’s your favourite autumn soup?