Starter
Autumn vegetable soup recipe.
Olive oil and butter
2 Shallots
1 clove of Garlic
2 large Carrots
2 medium size Potatoes
2 Leeks
¼ inch dried Red Chilli
½ a stock cube or 2 pints fresh Chicken Stock
1 teaspoon Tomato Puree
1 teaspoon Quite Hot Tomato Ketchup
Ground Pepper and Sea Salt
Chop vegetables and crush garlic
Put oil and butter in large saucepan, sauté shallots then add garlic, carrots, potatoes and stir
Add leeks, chilli, tomato puree, salt and pepper.
Cover with chicken stock or stock cube and warm water
Simmer until vegetables soft – about 20 minutes
Stir in tomato ketchup, taste
Blend or blitz soup – then return to pan to reheat, check seasoning
Serve with fresh crusty wholemeal or rye and spelt bread.
