Autumn Soup

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


  • 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


  1. Heat the olive oil in your pressure cooker over a medium heat.
  2. Soften the onion for about 10 minutes while you chop the other veg. Stir regularly to avoid burning them.
  3. When the onion is golden and soft, add the garlic and herbs and fry off for a minute or two.
  4. 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.
  5. Add the stock (or the stock cubes and hot water).
  6. Close up your pressure cooker and turn up the heat to get it up to pressure.
  7. Cook for 10 minutes at high pressure, then relase the pressure in accordance with the instructions for your particular pressure cooker.
  8. When it has cooled just a fraction, whizz it with a hand-held blender, taste it and adjust the seasoning.
  9. 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

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