Autumn roots and shoots soup
My Autumn roots and shoots soup was birthed directly from an Autumn veg box, with the addition of bramley apples from my mum and dad’s tree. I couldn’t be more rustic if I tried right now. It’s super easy to make and makes enough so you can freeze some for those nights when you get home late, frozen through and can’t be arsed to cook.
- 1 small squash
- 2 big carrots
- 1 golden beetroot
- 2 white onions
- 1 thumb ginger
- 1 bramley (cooking) apple
- 1 litre veggie stock
- 1 tbsp coconut oil
- Salt and pepper to taste
- Pre-heat your oven to about 150°C. You can roast your veggies higher if you like but low and slow prevents them blackening and creating dark flecks in your soup.
- Wash, peel and chop up all the veg, including the ginger and throw it all in a large roasting tray. Toss in the coconut oil and roast for about an hour.
- When it’s nice and soft, transfer to the blender and blitz. Add a little of the stock at a time until you have a good consistency. I have a confession to make here. Unless I’ve made my own veggie stock, which I often do but didn’t this time, I don’t bother actually mixing up stock. I just add the bouillon into the veg by itself and pour in boiling water. Wherever I can cut corners in the kitchen, I generally will. Follow suit.
- Taste. Season. Pour. And tart up with something so you feel excited about eating it. I used tahini, some more sprouts and some grated nutmeg.