Our ALT Top 3... Autumn Soup Recipes

We Love Soup!

At our Community Meal we serve a range of soups all year around, but the start of Autumn is our favourite time to enjoy a steamy bowl of hot, home made soup.

Not only are soups great to warm you on a cold blustery, day, they are a great source of nutrition, easy to make and are a great way to use up your excess root vegetables.

Here are our Top 3 Autumn Soup Recipes:

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1. Pear & Parsnip

You will need:
Around 30 minutes
5 Large Parsnips, peeled and diced,
1 Large Chopped Onion
1 Sliced Leek
3 Crushed Cloves of Garlic
5 Large Pears, peeled and diced.
100ml Cream (Singe, Double or Soya)
2 Pints of Vegetable Stock
Salt & Pepper
A Hand Blender

Start by boiling your vegetable stock in a large pan. Fry your onions, garlic and leek in a pan. Once browned add to your vegetable stock and simmer for 5 minutes. Add your diced parsnips and boil for 5 minutes. Add your pears and cream and simmer for a further 15 minutes. Once cooked blend with a hand blender and add salt and pepper to taste.

2. Pumpkin, Sweet Potato & Carrot

You will need:
Around 45 minutes
5 Large Carrots, peeled and diced,
1 Large Chopped Onion
1 Pumpkin, remove the flesh and dice.
3 Crushed Cloves of Garlic
1 Large Sweet Potato, peeled and diced.
2 Pints of Vegetable Stock
1 Teaspoon of Cumin
Salt & Pepper
A Hand Blender

Start by boiling your vegetable stock in a large pan. Fry your onions and garlic until brown. Add to your vegetable stock and simmer for 5 minutes. Add your diced carrots and boil for 5 minutes. Add the pumpkin, sweet potato and cumin and simmer for a further 30 minutes. Once cooked blend with a hand blender and add salt and pepper to taste.

3. Roasted Garlic, Leek & Potato

You will need:
Around 30 minutes
5 Large Potatoes, diced,
1 Large Chopped Onion
2 Large Leeks
6 Cloves of Garlic
2 Pints of Vegetable Stock
200ml of Cream (Single, Double or Soya)
Salt & Pepper
Olive Oil
A Hand Blender

Start by roasting your garlic with the olive oil in the oven at 200 or gas mark 7 for 15-20 minutes. While roasting your garlic, boil your vegetable stock in a large pan. Fry your onions and leeks until brown. Add the cooked onions and leeks to your vegetable stock and simmer for 5 minutes. Add your diced potatoes and roasted garlic  to the stock and boil for 20 minutes. Season, add your cream and simmer for a further 10 minutes. Once cooked blend with a hand blender and add further salt and pepper to taste if required.