Take advantage of the lovely taste of a range of seasonal vegetables with this comforting autumn soup. Serve with brown bread for a warming family lunch. You and your children will love this easy to make autumn soup.
- 50g butter
- 4 medium carrots, peeled and sliced
- 1 sweet potato, peeled and cubed
- 1 onion, peeled and roughly chopped
- 1 garlic clove, sliced
- 1 litre fresh stock, chicken or vegetable
- 150ml double cream
Prepare: 10 minutes
Cook Time: 40-45 minutes
Makes: 5 – 6 portions
Suitable for freezing
Melt the butter in a large, heavy-based pot over a medium-low heat. Add the carrots, potato, garlic and onion, season generously, and gently sweat the vegetables until they’re all starting to soften – this will take about 10 minutes.
Add the stock, bring the soup up to a boil, turn down the heat and simmer for about 20 – 30 minutes or until the vegetable is completely tender.
Blend until smooth, return to the pan and reheat over a medium flame. Just before serving, check the soup for seasoning and serve with pumpkin/sunflower seeds and drizzle over with double cream, if liked.