Autumn Soup
Oct 2nd, 2008 by katesaltfleet
Here is a soup which tastes of autumn. But you never knew autumn had a taste? You do now!
Autumn Soup (by me) - feeds six hungry people but will freeze.
2 sticks of celery, chopped
1 medium-sized onion, chopped
1 red bell pepper chopped
3 cloves of garlic
1 litre water
1 butternut squash, baked and deseeded
500g carrots, grated
500ml soya milk
2 vegetable stock cubes
Vegetable oil, for frying
Method:
In a large pan, heat up vegetable oil and add onion, pepper, garlic and celery. Fry until softened.
Scoop out the flesh from the butternut squash and add to pan. I was very good and baked my squash in the bottom of the oven the previous day while baking my cake, so as to save electricity. Add the grated carrots and the water.
Bring to the boil. Add the stock cubes. Simmer for about 30 minutes.
Add the soya milk towards the end of cooking. Blend the mixture until it is a creamy consistency. Alternatively, if you like a chunky soup, blend half the mixture and mix in with the chunky bits. Serve with a sprinkle of black pepper to taste.
As if all this wasn’t enough, my copy of Vegan with a Vengeance
Ooooh VWAV….. Make the punk rock chickpea gravy, punk rock chickpea gravy, punk rock chickpea gravy!
That soup looks yummy, it looks like Autumn too
I’ve just looked at the punk rock chickpea gravy, I have all the ingredients!