Comfort in a bowl, soups made simple!

As the days grow cooler and the leaves turn to shades of amber and gold, nothing says comfort quite like a steaming bowl of homemade soup. It’s the season for nourishing, wholesome food—made with real ingredients and packed with flavour. And with so much beautiful British produce at its best, it’s the perfect time to embrace soups that are both simple and delicious.

Seasonal Stars of Autumn

Autumn gives us a gorgeous palette of vegetables that aren't just delicious, they’re nutritional powerhouses too:

• Butternut Squash & Pumpkins – Rich in vitamins A and C, great for immunity and eye health.

• Carrots – Full of beta-carotene, fibre and antioxidants.

• Leeks & Onions – Support gut health and add savoury depth.

• Cauliflower & Broccoli – Packed with vitamin K, vitamin C and folate.

• Parsnips & Sweet Potatoes – Naturally sweet and full of fibre and potassium.

Using seasonal produce not only boosts flavour and nutrition but also supports local growers and cuts down on food miles too.

And now for the best bit… let’s turn these seasonal beauties into soups with a delicious drizzle twist.

Moroccan Spiced vegetable soup

Warming spices of Morocco add depth of flavour to this delicious soup. Ideal way to use up any leftover pumpkin from Halloween too!

Serves 4

Rich, warming and bursting with taste and wholesome goodness

1 red onion cut into 8 wedges

300g carrot cut into 2cm chunks

300g parsnip cut into 2cm chunks

300g peeled butternut squash or pumpkin cut into 2cm chunks

1 small potato cut into 2cm chunks

2 garlic cloves

3 tbsp Moroccan Style Marinade

Chilli Flakes (optional)

1.3 litre hot vegetable stock

6 tbsp Greek-style yogurt and 1 tbsp finely chopped mint, to serve (optional)

Heat oven to 200C/180C fan/gas 6. Tip all the vegetables and the garlic into a roasting tin. Drizzle over the Marinade and chilli flakes if using, add some seasoning and give everything a good stir. Roast for 30-35 mins, turning the vegetables over halfway, until they’re tender and starting to caramelise a little.

Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 10 mins. Purée the soup in a food processor, or in the pan with a hand blender, until smooth, then ladle into bowls Serve with a dollop of yogurt, a scattering of mint and a grinding of black pepper.

Carrot, Orange & Ginger Soup

A classic combination and super healthy.

Serves 4

Sweet taste of carrots with a ginger kick. Super healthy and tastes delicious!

2-3 tbsp Orange & Ginger Dressing

1 large onion, chopped

900g carrots, peeled and roughly chopped

1 tsp fresh ginger, grated

1 litre hot veg stock

Plain yoghurt and a few fresh coriander or fresh parsley leaves, chopped, to serve (optional)

salt and pepper

Heat the dressing gently in a large pan. Add the onion and fry on a gentle heat for 10 minutes until soft. Add the carrots and ginger and stir to combine.

Add the stock. Bring to the boil, lower the heat and simmer for 20 minutes, until the carrots are cooked through.

Blitz the mixture in a food processor or blender. Return to the pan and gently reheat.

Serve with a dollop of yoghurt mixed with chopped herbs, if using.

Roasted Red Pepper & Tomato Soup

Flavoursome and healthy, this is a family favourite.

Serves 2

A family favourite, bursting with flavour of sweet roasted tomatoes and peppers

500 g cherry tomatoes, halved

2 large sweet peppers (Romano peppers), chopped

1 red onion, chopped

2 large garlic cloves, whole

3 tbsp Balsamic Dressing

1 tsp mixed herbs

1 tsp sugar

1 tsp fine sea salt

½ tsp freshly-ground black pepper

200 ml good-quality vegetable stock

10 g fresh basil, leaves and stems

Heat your oven to 190℃.

Place the cherry tomatoes, sweet peppers, red onion and garlic cloves in a large roasting tin.

Drizzle with the dressing, scatter over the mixed herbs, sugar, salt and pepper and toss well to coat. Arrange the vegetables in a single layer. Roast for 35 mins.

Meanwhile, heat the vegetable stock over high heat and bring to a boil. Remove the saucepan from the heat, stir in the fresh basil and cover. Allow the stock to infuse while the vegetables roast.

Add the roasted vegetables to a blender (roasting juices included). Strain in the basil-infused stock and blitz until smooth. If necessary, you can thin it out by adding a little bit of stock, or you can thicken it by cooking it uncovered over medium heat for a few minutes to reduce down.

Serve with crusty bread or parmesan croutons.

Tip Parmesan croutons:

Heat your oven to 220C / 200C fan. Place day-old crusty bread (ciabatta, baguette or sourdough) chopped or torn into croutons onto a baking sheet. Sprinkle over enough parmesan to evenly coat, drizzle with extra-virgin olive oil, season with salt and pepper, and toss well to coat. Bake for 10 to 12 minutes, or until golden and crisp.

Curried Cauliflower Soup

Serves 4

Thick, wholesome and packed with flavour

2 medium onions, chopped

3 garlic cloves, chopped (or more, if you like)

4 tbsp Indian Style Marinade

1 large cauliflower broken into florets

2 medium carrots, chopped

1 potato, peeled and diced

1.1 litre chicken stock

plain fat-free yoghurt

salt and pepper

Sauté onion and garlic in the Indian Style Marinade, stirring often for about 5 minutes in a heavy large pot over medium-high heat until the onion is soft and brown. Add cauliflower, carrots and potatoes; stir 1 minute.

Add stock and bring to boil. Reduce heat to medium, cover and simmer until vegetables are tender, about 25 minutes.

Purée soup in blender, or use a stick blender in the pot. Return soup to same pot and bring to simmer, season to taste.

Ladle soup into bowls and top with a teaspoon of plain fat-free yoghurt.

Soup season sorted! Whether you're batch cooking lunches, hosting friends or just craving something soothing after a long day, these soups are hearty, healthy and full of flavour