Autumn Vegetable Soup

Autumn Vegetable Soup

Tiptree Recipes
Tiptree Recipes

Recipe by Sally Carpenter for Wilkin & Sons Ltd.

 

 

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Ingredients and Method

Ingredients

  • Drizzle of Olive Oil
  • Knob of Butter
  • 2 Shallots
  • 1 clove Garlic
  • 2 Large Carrots
  • 2 Medium sized potatoes
  • 2 Leeks
  • 1/4 inch Dried Red Chilli
  • 1/2 Stock Cube (or 2 pints of fresh chicken stock)
  • 1 tsp Tomato Puree
  • 1 tsp Quite Hot Tomato Ketchup
  • Ground Pepper and Sea Salt

Method

  1. Chop vegetables and crush garlic.
  2. Put oil and butter in large saucepan, sauté shallots then add garlic, carrots, potatoes and stir.
  3. Add leeks, chilli, tomato puree, salt and pepper.
  4. Cover with chicken stock or stock cube and warm water.
  5. Simmer until vegetables soft – about 20 minutes.
  6. Stir in tomato ketchup, taste.
  7. Blend or blitz soup – then return to pan to reheat, check seasoning.
  8. Serve with fresh crusty whole meal or rye and spelt bread.
Products you will need
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