Autumn & Soup is on its way

soup I am sat here looking out of my window and just realised how suddenly the leaves are changing.We look out on to a wood and for me it is the most beautiful time of the year..So it must be nearly soup time.So take a look at some of my favourite recipes as today I dug up the first of the leeks from my allotment and also celery as well,both freeze very well.



4 large leeks

2 medium potatoes peeled & diced

1 medium onion chopped small

1 tbsp oil

1 & half pints /850 mls light chicken stock or water

10 fl oz /275 ml milk

salt & pepper


  • Trim tops & roots of leeks,split them in half lengthwise & slice them finely,wash thoroughly in a couple of changes of water.

  • In a large saucepan gently fry leeks,potato & onion,stirring all round with a wooden spoonso they are nicely coated in the oil.

  • Season with salt & pepper

  • Cover & let the vegetables sweat over a very low heat for about 15 minutes.

  • Add the stock & the milk,bringing to simmering point put the lid back and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft.(if you have the heat to high the milk in it it might make it boil over)

  • Put the whole lot into a liquidiser & blend to a puree or press it all through a sieve.

  • Return the soup to the saucepan & reheat gently tasting to check the seasoning .

  • An option is to add a swirl of cream on the top & some chopped chives.



This is one of my very favourite recipes given to me by a friend of mine..You can really add anything you like to this & it is a recipe that is different every time you make it.It is also a good recipe if you are watching your calories as it is a good filling soup .You can omit the oil & simmer vegetables in a small amount of water.

8oz potato

8oz carrot

1 large onion

3 sticks of celery

8 oz any other root veg

40z pearl barley or soaked lentils

1 and half pints of chicken stock

1 tin of tomatoes

tomato puree


salt & pepper

teaspoon Cayenne pepper or paprika

You can also add nearer the end of cooking sliced courgettes,green beans or peas.


  • Fry gently the chopped vegetables in the oil for a couple of minutes

  • Add tinned tomatoes,tomato puree and chicken stock.

  • Add lentils and / or pearl barley

  • cook gently till all vegetables are cooked.

  • Add seasonings

  • Cook for 2 more minutes.

  • Put all into a food processor till everything is finely chopped.

  • You can then return to pan and add small pasta pieces and tinned beans i.e. pinto,black eyed or cannelloni also worcestershire sauce if liked.



This is the first year that I have grown celery & it has turned out amazingly well….but there is so much of it.So here is a recipe I have just tried and succeeded with.

12oz /350 g trimmed celery stalks

4oz/110 g potato peeled & cut into chunks.

The white part of 2 medium leeks

tbs oil

1 pint /570 ml chicken stock

qtr tsp celery seeds (optional)

10fl oz /300ml milk

salt & pepper


  • In a largish pan saute the chopped celery ,potatoes and leeks ,stir well coating the vegetables with the oil ,cover & cook for about 15 minutes.

  • Add the stock with the celery seeds if used & salt.

  • Bring to simmering point ,cover once more & cook very gently for 20 – 25 minutes or until the vegetables are tender.

  • Puree the soup by putting in blender or sieving then return to the pan, stirring in the milk.

Bring the soup back to the boil,checking the seasoning adding more salt & pepper if necessary.

Butternut squash & chilli soup


(you can use pumpkin)

This soup is just lovely & a great colour.Of course nothing is wasted & if using pumpkin the shell can be used for halloween!!

2tbs olive oil

1 onion finely chopped

1lb10ozs/750g squash or pumpkin chopped

1 carrot chopped

4cm/1 & half inch piece fresh ginger

1/2 tsp cinnamon

1tbs ground corriander

1 chilli chopped finely

700ml/1 1/4 pints vegetable stock

300ml/1/2 pint milk

salt & pepper


  • In a heavy bottomed saucepan, heat the olive oil & fry the onion over a medium heat for about 5 minutes until golden.

  • Add the squash,carrot,ginger,cinnamon & corriander.

  • Saute over a medium heat stirring for about 5 – 8 minutes until the vegetables are browned.

  • Add the stock & the milk and bring to the boil.Reduce the heat to simmer & cook for about 30 minutes or until the vegetables are tender.

  • Add the chilli a few minutes before the end of cooking.

  • Blend until smooth in a blender or processor.

  • Season.


serves 4

This seems a bit strange..but it works.Just great when you have so many lettuces fully grown at the same time.

2oz /60g butter

1 small onion

4 lettuces washed,trimmed of thick stalks & chopped.

20fl oz/625ml chicken stock

10fl oz /315ml single cream

2 tbs cooked chopped chicken or bacon

2tbs dry sherry

salt & pepper.


  • Melt butter in a pan,add onion & fry gently until soft.

  • Add lettuce & stir fry for 2 – 3 minutes then pour in stock & simmer for 20 minutes.

  • Stir in cream,chicken or bacon sherry,salt & pepper and gently reheat.

  • Do not boil or soup will curdle.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s