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A top down photo of 2 bowls of prepared vegetable soup, yellow in colour and garnished with a yoghurt swirl, toasted seeds and chopped fresh herbs. To the side is a toasted cheese sandwich

Autumn Harvest Soup

Prep: 20 mins | Cook: 40 mins | Total: 60 mins | Quantity: 4 servings

Ingredients

Soup:

  • 1 small swede
  • 2 carrots
  • 1 small butternut squash
  • 1 sweet potato
  • good drizzle of olive oil
  • 200g (roughly 4-5) shallots
  • 4-5 cloves garlic
  • 40g (4 tablespoons) plain flour
  • 750 ml (3 cups) vegetable stock/broth
  • 2 teaspoons fresh rosemary leaves – stalk discarded (or sub 1 teaspoon dried)
  • 2 teaspoons smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon ground cinnamon
  • 120ml (1/2 cup) vegan cream
  • salt and pepper

Toasted cheese sandwiches:

  • 8 thick slices bread
  • Vegan butter, softened
  • couple of handfuls of grated vegan cheese

Optional to serve:

vegan yoghurt / toasted seeds / chopped fresh parsley

Instructions

  1. Prepare all your veggies - peel and dice the squash, sweet potato and swede. Scrub and dice the carrot. Peel and halve or quarter the shallots
  2. Heat a drizzle of oil in a large saucepan then add the veggies. Saute for 10-15 minutes until just starting to caramelise
  3. Stir in the chopped garlic and rosemary and cook for a couple of minutes
  4. Stir in the flour and spices until the vegetables are well coated then add the stock and mix well
  5. Simmer gently for 30-35 minutes until the vegetables are tender
  6. Pour into a blender jug (you may need to do this in batches) and whizz until smooth then return to the pan. Or use and immersion blender straight into the saucepan
  7. Stir in the cream. Taste and season with salt and pepper.  Keep warm while you make the toasted cheese sandwiches
  8. Butter one side of each slice of bread and place half of them butter side down into a frying pan. Top each slice with grated vegan cheese and top with the other slices of bread, butter side up
  9. Fry over a medium heat until crisp and golden, then carefully flip to toast the other side. Press down on the cooked side to help the cheese melt
  10. Serve the soup in warmed bowls with the grilled/toasted cheese sandwiches
  11. Optional: swirl some vegan yoghurt into the soup and scatter with toasted seeds and chopped fresh parsley.

Notes

  • This soup freezes really well - cool any leftovers then freeze in a leak-proof container

Recipe by The Cook & Him at https://thecookandhim.com/recipes/autumn-harvest-soup/