Autumn is a great season for vegetables it means the weather is perfect soup and stew eating weather. With this in mind I have done a step by step guide on how to make one of the yummiest soups. It’s great for weaning too I usually add porridge to the soup to give it some texture as my baby boy doesn’t like food too smooth as he gets frustrated that I’m not feeding him quick enough. When the porridge is added he can gum it a bit and move it around his mouth which he loves.
This is an easy recipe to follow but if you feel that isn’t the case please let me know where I can improve. I make up stuff all the time at home but would like to start writing them down so we have a family recipe book an easy guide for when mumma is sick or away or on strike.
- 3 carrots chopped into small pieces
- 1 harlaquin squash chopped into small pieces
- 2 parsnips chopped into small pieces
- 1 red onion chopped into small pieces
- 3 cloves of garlic sliced
- 1 vegetable stock pot
- Fresh rosemary
- Coconut oil or olive oil
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp cinnamon
- A pinch of salt
Start by preheating your oven at 180°c.
Chopped all the into small pieces, this will keep cooking time down. Ensure you remove the seeds and pulp from the middle of the squash. The seeds can be put to one side and used later for roasting or planting. Put all the veg into a large mixing bowl pour in the oil and add herbs, spices and salt then toss so all the veg is covered.
Place the veg on an oven tray and put in the oven for 30-40 minutes. While that is roasting away. Fry the chopped onions and garlic in a pan once caramelized put in the stock pot and simmer for 10 minutes. Put to one side. Once the vegetables have finished roasting put into a blender and whizz until add the caramelized onions and stock mix to the blender and add extra water as needed. I like my soup thick and creamy so this is the consistency I aim for.
Serve topped with whatever you like on this occasion I used stilton cheese as I love cheese it’s so good especially strong cheese.
I hope you enjoy this soup as much as I do.