Autumn vegetable soup purée a warming recipe

Here’s a warming recipe for autumn vegetable soup purée, perfect for chilly days!

Autumn Vegetable Soup Purée

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, diced
• 2 parsnips, diced
• 1 sweet potato, peeled and diced
• 1 medium pumpkin or butternut squash, peeled and diced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and pepper to taste
• 1/2 cup cream or coconut milk (optional)
• Fresh parsley or pumpkin seeds for garnish

Instructions:

1. Sauté Vegetables:

   • In a large pot, heat the olive oil over medium heat.
   • Add the chopped onion and garlic, sautéing until softened, about 5 minutes.

2. Add Root Vegetables:

   • Stir in the carrots, parsnips, sweet potato, and pumpkin (or butternut squash).
   • Cook for another 5 minutes, stirring occasionally.

3. Add Broth and Herbs:

   • Pour in the vegetable broth and add the thyme and sage.
   • Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until all the vegetables are tender.

4. Purée the Soup:

   • Remove the pot from heat. Use an immersion blender to purée the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a blender.

5. Add Cream (Optional):

   • If desired, stir in the cream or coconut milk for added creaminess. Heat the soup gently to warm through.

6. Season:

   • Taste and season with salt and pepper as needed.

7. Serve:

   • Ladle the soup into bowls and garnish with fresh parsley or pumpkin seeds. Enjoy with crusty bread!

Tips:

• Feel free to add any other seasonal vegetables you enjoy, such as potatoes, turnips, or leeks.
• For a spicier kick, add a pinch of red pepper flakes or some freshly grated ginger.

This soup is not only warming but also packed with nutrients, making it a perfect dish for autumn!