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: 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.
3 Comments
Louise Kennedy
1/11/2017 17:34:48
So happy to see the recipies for the delicious soups from The Alt Group community meals!!
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Louise Kennedy
1/11/2017 17:34:54
So happy to see the recipies for the delicious soups from The Alt Group community meals!!
Reply
3/1/2018 03:47:01
Soup is my favorite autumn and winter comfort food! I would any kind of soup during these seasons. It makes me warm and comfortable. I make sure to prepare some during my breaks so that I have something to eat while reviewing or preparing for an exam. Thank you for sharing these recipes. I’m sure all 3 are delicious. I will recreate them soon and I hope to them right. I will also share the recipes to my mom and other friends.
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