Autumn Veg for Soup!

I enjoyed visiting the Malvern Autumn Show. The giant vegetables are always fun to see, but don’t think they would be so good to cook with!  But my favourite part is seeing the prize vegetables on display. Some beautiful arrangements of very tasty looking veg. All the more amazing after a hot dry summer.

Seeing the carrots reminded me of this simple but delicious way to eat them. Pan roasting the vegetables first brings out sweetness.

Carrot Soup

1 onion, sliced

1 garlic clove

250g carrots, peeled and sliced

1 small potato, peeled and finely chopped

1 teaspoon coriander seed, crushed

1 teaspoon bouillon powder

400ml water

1 tablespoon rapeseed oil

salt and pepper to taste

Place the sliced carrots in a pan, sauté in oil until golden. Add the onion and garlic and sauté for five minutes more. Add the crushed coriander seeds and mix.

Add the potato, water and bouillon powder, cover pan and bring to the boil.

Reduce heat and simmer for about 20 minutes until the carrots are cooked. Add more water as needed.

Cool slightly and blend soup using a blender. Reheat to serve.

Ready in 20 minutes. Gives 2 to 4 portions depending on appetite!


  1. Great recipe. I am into soaps in a big way. I wonder if I can be cheeky and ask for some help. Our local food bank ( where I help grow veg) have been giving out slow cookers for those who are hit by food poverty and fuel poverty together, I am trying to collect simple recipes with just a few ingredients and simple instructions. Any chance you can help by providing a few ideas. please? Audrey

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