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Our ALT Top 3... Autumn Soup Recipes

24/10/2017

3 Comments

 

We Love Soup!

Picture
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!!
My mam and little girl absolutley love the pear and parsnip and they cant wait to make a big pan of it at home!!!
Thankyou for everything yous do and continue to do for the people of Derwentside ☺☺

Reply
Louise Kennedy
1/11/2017 17:34:54

So happy to see the recipies for the delicious soups from The Alt Group community meals!!
My mam and little girl absolutley love the pear and parsnip and they cant wait to make a big pan of it at home!!!
Thankyou for everything yous do and continue to do for the people of Derwentside ☺☺

Reply
research paper writer link
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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  • Home
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