6   57
6   70
3   58
0   32
2   33
7   68
6   70
1   60
6   40
3   52

Autumn’s Perfect Soup

 

Autumnal-soup-parsnip-squah-apple-soup

It’s that time of the year where we start to get wrap up in our chunky knits, dust off our hot water bottles and are craving some comfort food, or something that’s very warming, and what’s more perfect than a seasonal soup.

Now I know to some of you soup isn’t something you’d usually go for, especially as you can buy cans of it in your local supermarket, but there’s nothing like homemade soup. You know exactly what you are putting in, it’s a great way to incorporate more veggies into your diet, it’s not too much hassle to cook and it’s easy to freeze for those future “we have no food in the fridge” moments.

Autumnal-soup-parsnip-squah-apple-soup

I came upon this recipe from My Darling Vegan (original recipe is from Vegan Cookbook Aficionado) and thought I’d give it a go. The recipe below is slightly different because I used different quantities of the fruit and vegetables to appeal to my own taste preferences – I do this all the time with recipes and would highly encourage you to do the same.

 

Ingredients

500g Parsnips, peeled and cut into 2-3″ pieces

600g Butternut squash, peeled and cut into small cubes

1 Apple, cored and shopped into cubes

2 Cloves garlic, pressed

1 Onion, chopped

1 – 1.5 tsp Thyme (I used 1tsp)

1/2 tsp Tarragon

1/4 tsp Sage

Salt & Pepper

1 Stock cube

Olive oil

Water

Oven temperature 180 – 200 depending if yours has a fan.

 

Method

1. Put your chopped parsnips, squash, apple, garlic, onion and a pinch of salt and a few cracks of black pepper into a bowl and mix. Then drizzles some olive oil so that everything is coated.

2. Transfer your veggies onto a baking tray (you may need 2) so that everything is flat and will get cooked evenly. Place the tray/s into the oven and cook them for 40-45 minutes. After 20 minutes turn the vegetables over to ensure both sides are roasted, then after about 40 minutes check on them and see if they need more time or should be taken out.

3. Place your roasted vegetables into a large saucepan / stock pot and add 500ml of water (preferably hot) and the stock cube, and stir. Your pot should be on a medium heat. Add another 500ml of water, all there herbs and stir. Leave it for 10-15 minutes.

4. After this you can either use a hand held blender and start to blend everything together, or leave it to cool until it’s ready to go into the jug attachment of a food processor and make it smooth that way.

 

Note: If you want to eat it straight after you’ve made it you may have to heat it up again.

What are your autumnal food go-tos? Pumpkin spice doesn’t count btw!

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