Fall is the time for some wonderful seasonal vegetables. With the temperatures dipping, the wind picking up, leaves falling and layers increasing- there’s nothing more comforting that a steaming hot bowl of soup. These recipes use some incredible fall flavours and vegetables to produce fantastic vegetarian soups that you can enjoy all season (and some even after, too!)
This heartwarming soup has beautiful fall flavours. Sweet carrots with the heat from the ginger work really well together, this recipe is fantastic for a quick lunch or dinner served with some multigrain crackers or pumpkin seed bread. This recipe is low fat and immune boosting (brilliant for those fall colds!) and uses sour cream instead of regular cream. The recipe calls for using wholemeal bread to thicken the soup. You can swap this for additional vegetables such as celery, more carrots or butternut squash, however it is a good way to use up any stale bread you may have lying around in the cupboard.
This recipe is a fantastic low calorie vegetarian soup. It is creamy but light and is so easily prepped (only 15 minutes!). It’s the perfect recipe to use after Halloween- use leftover pumpkin flesh and seeds after carving for this delicious soup. The red lentils are a wonderful source of protein and you can add any vegetables of your choice to make this a chunky version- think diced potato, sweet potato or carrot.
This vegan soup is a creamy, Asian inspired soup with the delicate flavours of coconut milk and combines it with the salty umami of miso and the zest of fresh lime. It’s silky smooth and perfect for lunch on a cold fall afternoon.
Sweet Potato is an incredibly versatile vegetable. It is fantastic in baked, roasted, fried, in salads or in soups. In this recipe, the sweetness lends itself really well to warmer flavours of turmeric and cayenne. The warmth and depth of the fresh ginger makes this a great soup to eat throughout fall. You can even prep in advance and freeze small batches to use later in the week.
With the days cooling down, soups are always on the menu served at lunch time or as a starter. This soup is brilliant all year round but especially during fall. Creamy mushroom soup is always a winner, but this recipe goes for the addition of sweet roasted garlic just elevates it.
This vegetable soup recipe is loaded with fresh seasonal autumnal vegetables. Not only is this a healthy soup but it is extremely easy to make and works a treat with everyone. Chunks of delicious vegetables, ribbons of kale and a spiced broth make for this wonderful light supper. You can add some pasta to it – using broken bits of pasta lying in the packet is a good tip!
This low calorie, high fibre soup is extremely light and the combination of fresh courgettes and peas with the robust richness of pesto is fantastic for those windy autumn days. It’s comfort food without the carbs!
Pumpkin is just that vegetable that is synonymous with fall. This recipe has pumpkin as the star of the show, it is creamy and smooth and can be customised using your own toppings. Think a swirl of creme fraiche, maple syrup, pumpkin seeds, crumbled feta, croutons or just sprinkle of cayenne.
Parsnips are a fantastic root vegetable. the slight sweetness and aniseed flavour lends itself brilliantly in this recipe to earthy flavours of cumin, coriander and ginger. This soup makes a great autumnal starter- serve with crusty bread or crispy croutons and fresh sliced chilli.
This is an all time favourite soup all over the world. This crowd pleasing recipe is great for when your entertaining and also for a heartwarming dinner with family- use all the leftover veggies to produce a highly nutritious supper.
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