Autumn Soul Food
Now that the nights are getting colder, it’s all about the homemade soups with some chunky warm fresh bread. This was one of Delia Smith’s recipes and it is really easy to do and soooo tasty! Definitely worth a try 🙂
1 Small garlic clove crushed
2 Pints of chicken or vegetable stock
3 Tablespoons of fresh coriander chopped and some sprigs to garnish
3 Tablespoons creme freche
Salt and freshly ground black pepper
Heat the butter in a large saucepan then add the chopped carrots and garlic then cover the pan and let the vegetables cook over a gentle heat until they begin to soften (about ten minutes) Next, add the stock and season with salt and pepper and bring everything to the boil.
Then reduce the heat to low and simmer for a further 15-20 minutes. Leave the soup to cool a little then you can liquidise the whole lot in batches, stir in the fresh coriander and two tablespoons of the creme freche. Re-heat the soup and then taste to check the seasoning: serve in bowls and garnish with a few sprigs of coriander, creme freche and some chopped chilli.