Today I have a recipe for you all. A good hearty warming Autumnal soup. I was hoping to make pumpkin soup but I can’t seem to find any pumpkins in the shops. Maybe I’m too early and they will appear closer to Halloween. Anyway today was a gorgeous Autumn day, sunny but cool and crisp. Such fresh weather I love it. I got out for a walk around lough lannagh this morning it was fabulous up there.
So on Friday I picked up some fresh vegetables from the stall on Market Square. It’s there every Friday and always has really fresh homegrown veg. The flavour is unbelievable I’m always raving about it to my clients in the salon. I bought some fresh tomatoes to use in a soup. They are Romano Tomatoes and perfect for cooking. I used half to make a Spagbol sauce and the other half in this soup.
- 3 Carrots
- 1 Onion
- 1 Parsnip
- 3 Cloves of Garlic
- 2 Beef Oxo cubes
- Pinch of basil,oregano, cumin & black pepper.
Chop all the veg and make 3 pints of beef stock.
Sautée the onion & garlic in a large saucepan with a little water until soft.
Add in the basil, oregano and cumin.
Add the chopped carrots and parsnip with the beef stock & bring to the boil until the carrots and parsnip begin to soften.
Add the chopped tomatoes and simmer on a low heat for 30 minutes.
Turn off heat and leave to cool. Using a blender blitz until smooth. You can add more stock if you prefer a thin soup.
Heat up as you wish and enjoy. I love this on cold evenings. It’s so filling and warm. Just perfect for a pre dinner snack or great to take to work for lunch. The fresh tomatoes add a delicious flavour to the soup & it’s so easy to make. Soup will keep in the fridge for a few days and can also be frozen.
That’s all from me for today. Hope you like this recipe. It’s a simple but delicious healthy meal perfect for Autumn. As always thanks for reading and don’t forget to hit share.
Love Maria xx