3 Autumn soups – celeriac, butternut, celery and parsley.

Woolly jackets, boots and dark colours are the order of the day. In the food department we are turning to stews, casseroles, roasts and soups.      

Here are my top 4 soup recipes.      

They are easy to prepare and taste really delicious because fresh ingredients only are used.      

Celeriac Soup.      

Celeriac soup.

So here’s what you need.      

1 Celeriac.      

800 ml of water.      

1 vegetable stock cube. I used Vogel Organic, which is low in sodium.      

Peel and chop the celeriac, and steam.      

Crumble the stock into the boiling water.      

Add the celeriac when tender and liquidize.      

Serve and garnish with chopped chives and a touch of Parmesan cheese infused olive oil from Willow Creek.      

Butternut Squash Soup.Butternut squash soup has to be one of the most popular soups in South Africa. I don’t like to make it spicy. I find butternut to be sweet, so I like to add lemon and keep the taste very clean and simple.   

Butternut squash soup.

You’ll need;      

1 Medium butternut squash.      

800 ml water.      

1 Vegetable cube.      

1 Tablespoon of Creme Fraiche.      

2 Tablespoons of lemon juice.      

Peel and chop the butternut, and steam.      

Crumble the stock into into boiling water.      

Add the cooked butternut squash and liquidize.      

Add the lemon juice.      

Stir in the creme fraiche.      

It’s like drinking velvet.      

Celery and Parsley Soup.  

Celery and parsley soup.

You’ll need;      

5 stalks of celery.      

800 ml water.      

1 vegetable stock cube.      

A handful of chopped parsley.      

Olive oil.      

Chop the celery and saute in the olive oil.      

Crumble the stock cube into boiling water.      

Add in the celery when soft.      

Liquidize.      

Add the parsley and liquidize again.