Autumn Soup recipe

As you can probably guess from the name, this is another soup that makes good use of left over vegetables. The final soup is a lovely green colour and a firm favourite with adults and children alike.


Spinach – about half a large bag

1 medium sized onion finely chopped

1 medium sized carrot finely chopped

1 stick celery finely chopped

A handful of mushrooms peeled and chopped

5 or 6 peeled and roasted chestnuts broken into pieces

1 or 2 peppers deseeded and cut into strips – I’ve used both red and yellow

Large knob of butter

1 tsp smooth mustard – I’ve used English and Dijon

I desert spoon garlic puree

1 teaspoon turmeric

1 teaspoon dill tops – optional

1 pint stock – chicken or vegetable

Sour cream and/or truffle oil – to serve

Melt the butter, mustard and garlic in a saucepan and once liquid add the turmeric. Add the onion, carrot, mushrooms, pepper, chestnuts and celery and cook for about 10 minutes. Then add in the spinach and wilt it down – this should take about 2 or 3 minutes. Add salt and pepper and the dill if you are using.

Add your stock. Bring to the boil and then leave to simmer for 10 to 15 minutes.

Remove the pan from the heat and liquidise the contents until totally smooth. I have a hand-held blender that I just use directly into the pan.

Return the soup to the heat and simmer for another 5 minutes to allow time to check seasoning and add any extra salt and pepper if needed.  If your soup is a little thin this will also allow you to reduce it down to a better consistency.

As you are serving, add a desert spoonful of sour cream as a swirl in each bowl and if you are feeling really decadent a few drops of truffle oil.

I find this recipe will make enough for four adults and it freezes really well.

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