Autum Vegetable Soup

 
Serves 4

Preparation Time: About 20 mins

Cooking Time: 30 mins

This is a really nice warm Winter soup and is surprisingly delicious and has been a popular dish in our household for some years now.

 

Ingredients:

• 1 tbsp olive oil
  
• 1 medium potato, peeled and diced
  
• 1 medium carrot, peeled and diced
  
• 2 leeks, thinly sliced
  
• 2 cloves garlic, crushed
  
• 400g / 14 oz can chopped tomatoes
  
• 750ml / 25 fl oz chicken stock
  
• Juice of an orange
  
• 1 Braeburn apple (or any dessert apple) peeled and sliced
  
• ½ tsp curry powder
  
• Pinch of dried oregano
  
• Pince of dried basil

To Serve

Freshly chopped parsley for garnish

Fresh Houmous, or crème fraiche to swirl (optional)

Toasted Pumpkin Seeds

Shaved fresh Parmesan cheese

 

AND THIS IS WHAT YOU DO.....

1.     Heat the oil in a large pan, add the peeled and diced potato and carrot and thinly sliced leeks together with the crushed garlic.
   
   
2. Cook over a medium heat for about 5 minutes, stirring well, until the leeks are soft and oil absorbed by the vegetables.  Be careful not to let them burn.
   
   
3. Add the tomatoes, orange juice, peeled and diced apple, curry power mixed with a little stock, herbs and then add the remainder of the stock.
   
   
4. Mix well, season generously and bring to the boil.   Cover and simmer gently until all the vegetables are soft.
   
   
5. Leave to cool and then puree.
   
   
6. Re-heat gently and add a swirl of crème fraiche or yoghurt and chopped parsley, or maybe used pumpkin seeds and freshly shaved Parmesan cheese.