Stay warm this windy autumn with some of these heart-warming soup recipes (courtesy of allrecipes) and check back with us tomorrow for a round-up of our very best soup-making blenders.
3 carrots, peeled and chopped
600g celeriac, peeled and chopped
1 large onion, chopped
1 garlic clove, crushed
4 tbsp crème fraîche
1 tbsp finely snipped fresh chives
salt and freshly ground black pepper
fresh chives to garnish (optional)
- Bring 1 litre of lightly salted water to the boil in a large saucepan while preparing the carrots, celeriac and onion. Tip the vegetables into the water. Bring water back to the boil, then reduce the heat and cover the pan. Simmer gently for 25 minutes or until tender.
- Remove from the heat, add the garlic and allow to cool slightly. Purée the soup in a blender or food processor until smooth. Return to the pan.
- Stir in the crème fraîche and reheat gently. Do not allow the soup to boil. Add the snipped chives and season to taste. Garnish with extra chives, if liked.
1.5kg butternut squash, halved and seeded
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
1L chicken stock
2 large potatoes, peeled and quartered
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
salt and freshly ground black pepper to taste
125ml double cream
125ml cup soured cream (optional)
- Preheat the oven to 190 C / Gas mark 6. Pour a small layer of water in a baking dish, or a swiss roll tin. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
- Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken stock into the pot. Add the potatoes, and bring to the boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersion hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
- Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry, cream and milk. Heat through, but do not boil. Ladle into bowls, and top with a dollop of soured cream if desired.
750g pumpkin, peeled, seeded and cubed
2 carrots, coarsely chopped
2 onions, cut into wedges
2 1/2 tablespoons vegetable oil
1 large potato, sliced
1 litre water
2 or 3 cubes chicken stock, crumbled
250ml double cream
1 1/4 tablespoons ground nutmeg, or to taste
1 teaspoon ground black pepper
salt to taste
- Preheat oven to 220 C / Gas 7.
- Place pumpkin, carrots and onions in a baking dish or roasting tin. Drizzle with vegetable oil.
- Bake in preheated oven 40 minutes, until soft but not blackened.
- In a large saucepan over medium heat, bring water and crumbled stock cubes to the boil. Cook potato in simmering water until soft, about 20 minutes.
- Combine potato and water with roasted vegetables and puree in a liquidiser or food processor until smooth. Return to pan over low heat and stir in cream, nutmeg, pepper and salt. Heat gently; serve.