Cosy Autumn Vegetable Soup

This hearty soup is perfect for chilly autumn evenings, packed with seasonal vegetables and warming spices. Not only is this soup incredibly satisfying, but it’s also versatile and easy to prepare.

You can adjust the ingredients based on what you have on hand or what’s in season, making it a great option for using up leftover vegetables. Plus, it’s packed with nutrients, thanks to the inclusion of lentils and a variety of vegetables.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium parsnip, peeled and diced
• 1 medium sweet potato, peeled and diced
• 400g butternut squash, peeled and diced
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1/4 tsp ground nutmeg
• 1.5 litres vegetable stock
• 1 x 400g tin chopped tomatoes
• 100g red lentils
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Method:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened.
2. Add the carrots, celery, parsnip, sweet potato, and butternut squash. Cook for another 5 minutes, stirring occasionally.
3. Stir in the thyme, cumin, and nutmeg. Cook for 1 minute until fragrant.
4. Pour in the vegetable stock and tinned tomatoes. Add the red lentils and bring to a boil.
5. Reduce heat and simmer for 25-30 minutes, or until all vegetables are tender and lentils are cooked.
6. Season with salt and pepper to taste.
7. For a smoother consistency, blend half the soup using a hand blender or food processor, then stir it back into the pot.
8. Serve hot, garnished with fresh parsley.

This autumn vegetable soup is not only delicious but also packed with nutrients. It’s a great way to use seasonal produce and warm up on a crisp autumn day. Enjoy with a chunk of crusty bread for a satisfying meal.