Wednesday, 12 October 2016

Recipe: Autumnal Root Vegetable Soup #vegan

As autumn draws in, those cold, dark, rainy evenings call for a super comforting meal like this soup, but it would be perfect at lunchtime after a long autumnal walk too.  Use any squash in place of the pumpkin, just go for whatever looks best at the farmers' market.  Serve with good crusty bread and lots of love.

Autumnal Root Vegetable Soup

Serves 4


2 Knorr Vegetable Stock Cubes
1.2 litres water
400g prepared pumpkin or butternut squash, cut into small cubes
300g parsnips, chopped
150g carrots, sliced
300g potatoes, chopped
1 large leek, sliced
1 onion, chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme


1. Put the stock cubes into a very large saucepan with the water and bring to the boil.

2. Add all the vegetables and herbs.  Simmer, partially covered, for 20-25 minutes until the vegetables are tender.  (Or you could use the fab Cuisinart Soup Maker Plus.)  Season to taste.

3. Serve with crusty bread, croutons, pumpkin seeds and grated Cheddar.
Recipe c/o Knorr

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