This is a tasty soup, with the rich orange colour of autumn leaves. It makes a quick, tasty lunch served with a hunk of No-Knead Bread.
Recipe: Autumn Soup
Ingredients
- a slosh of olive oil
- 1 clove of garlic
- 1 medium onion, chopped
- 12oz / 340g butternut squash, diced
- 3 carrots, diced
- 1 large sweet potato, diced
- a pinch of mixed herbs
- 2 pints / 1 litre hot water or chicken stock if you have your own
- 2 stock cubes (Kallo organic are good) if you have no stock
Instructions
- Heat the olive oil in your pressure cooker over a medium heat.
- Soften the onion for about 10 minutes while you chop the other veg. Stir regularly to avoid burning them.
- When the onion is golden and soft, add the garlic and herbs and fry off for a minute or two.
- Toss in the rest of the veg and give it all a good stir about to coat it all with the oil, herbs and garlic.
- Add the stock (or the stock cubes and hot water).
- Close up your pressure cooker and turn up the heat to get it up to pressure.
- Cook for 10 minutes at high pressure, then relase the pressure in accordance with the instructions for your particular pressure cooker.
- When it has cooled just a fraction, whizz it with a hand-held blender, taste it and adjust the seasoning.
- Serve with a hunk of fresh bread – and enjoy!
Quick Notes
You can adjust the proportions of the various veg in this to suit your own tastes. More sweet potato will give you a thicker soup.
Preparation time (duration): 10 minutes
Cooking time (duration): 10 minutes
Diet type: Dairy-free
Number of servings (yield): 8
Meal type: lunch
Microformatting by hRecipe.
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