When the evenings begin to shorten and you’re searching out your winter coat in the back of cupboard, it’s time for a warming pick-me-up. Whether for a lunchtime treat or a cosy dinnertime, a hearty bowl of soup is everything you need this Autumn.
In honour of #WorldVegetarianDay, we’ve picked out some of our favourite vegetarian soups made with the best autumnal vegetables, so that you can sit back and tuck in with a big hunk of crusty bread.
Easy pumpkin soup recipe
- 500g pumpkin, diced
- 30g butter
- 1 medium onion, diced
- 2 cloves of garlic, crushed
- 700ml hot water
- 2 vegetable stock cubes, crumbled
- 1 tbsp tomato purée
- 60ml single cream
Combine the pumpkin, butter, onion and garlic in a large bowl. Cover it loosely with a lid or cling film, leaving a small gap for air to escape, then place in a microwave and cook on high (approximately 900W) for seven minutes.
Add the water, stock cubes and tomato purée to the bowl and roughly mix everything with a wooden spoon. Cover the bowl again, making sure to leave a gap, and cook for a further 15 minutes or until the pumpkin is tender.
Blend or process the mixture in batches until smooth. Reheat on the hob and stir in the cream.
Cauliflower cheese soup recipe
Adapted from BBC Good Food
- 10g butter
- 1 large onion, diced
- 900g cauliflower (or just a large cauliflower), cut into florets
- 1 medium potato, peeled and diced
- 700ml vegetable stock
- 400ml semi-skimmed milk
- 100g mature cheddar, finely grated
Heat the butter in a large saucepan. Add the onion and cook for about five minutes or until softened. Add the cauliflower, potato, vegetable stock and milk. Season well and bring to the boil. Once boiling, reduce the heat and simmer uncovered for about thirty minutes or until the cauliflower is soft and you can easily crush the potato against the side of the pan with your wooden spoon.
Blend or process the mixture until thick and creamy. Pour back into the saucepan and add the cheese. Reheat gently until the cheese has melted, adjust your seasoning and serve.
Leek and potato soup recipe
- 2 tbsp vegetable oil
- 3 medium leeks, finely sliced
- 1 medium potato, diced
- 1 medium onion, diced
- 2 litres vegetable stock
- Salt and freshly ground black pepper
Heat the oil in a large saucepan. Add the onion, leeks and potatoes and cook over a medium heat for about five minutes or until the onions and leeks have softened.
Add the vegetable stock and bring to the boil. Turn the heat down slightly and simmer for about 15 minutes or until the potatoes are soft. Season well with salt and pepper, then leave to cool a little.
Purée with a stick blender or in a blender until the mixture reaches your desired consistency, then reheat in a saucepan and serve with a good chunk of crusty bread.
As you can tell from our recipes above, we love a hearty vegetarian soup. What are some of your favourite vegetarian recipes? Share yours in the comments!