Leaves crunching around your feet, seed pods exposed, colours
changing, appetites raging. Autumn is when we start to prepare to
hunker down for winter. Foraging, harvesting, preserving and
organising is a part of us and this ancient ritual unfolds every year
at this time.
This is a simple and nourishing soup that you can keep adding to and
leave on the stove to heat for a quick snack or meal; it is especially
nice if you have been working outdoors. The flavours will develop and
improve over a few days.
Best Autumn Soup (vegetarian and almost vegan)
Saute 1 large red onion in 1T oil and 1T butter until soft.
Add 5 chopped, clean potatoes, 2 cups chopped peeled pumpkin, 2
carrots chopped and lots of chopped garlic.
Add 1T flour, 1t caraway seeds, 1t cumin seeds, 1t coriander seeds and
1t yellow mustard seeds, cook for 2 minutes.
Add ½ cup stock (any flavour) and stir. Continue adding ½ cups stock
gradually until you have added 4 cups.
Add chopped field mushrooms, 1t salt, cracked pepper, wild thyme and
2T Worcestershire sauce.
If you have any split cherry tomatoes left, add those now, too.
Simmer for 10 minutes and it is ready to eat.
Serve with cheesy toast, a dollop of yoghurt and cracked pepper.