3 Easy Autumn Soup Recipes

Soup season is well and truly underway, and it would be rude not to indulge. There’s something so satisfying about making a batch of soup and having it ready for lunch every day of the week. You know we’re all about ways to make the week easier, and a big pot of soup does exactly that. With that in mind, here are three of our favourite easy breezy autumn soup recipes.

Parsnip and Cauliflower soup

Confession, I’ve never actually liked parsnips. But a few weeks ago we had a parsnip soup amuse bouche at a restaurant and it was so nice I had to try and recreate it at home!


  • One head of cauliflower
  • 500g parsnips
  • 500g potatoes
  • One onion
  • One litre of stock, you can use veg or chicken for extra punch
  • Garlic cloves (measure with your heart, I used five haha!)
  • 50g Boursin
  • Grated parmesan (again, measure with your heart!)

Boil your veggies til fork tender. Fry off onions and garlic in butter til fragrant. Blitz all your veggies, onion, garlic and stock in the blender. Return to a pan and simmer on a low heat. Mix in your Boursin and parmesan, stir til melted, serve with garlic bread and salt and pepper!

Leek and Potato Soup

My absolute favourite soup, you’ll see some similarities with the parsnip soup…mostly the cheese, because all good soups need cheese.


  • 500g leeks
  • 500g potatoes
  • One litre of stock
  • 1 tablespoon butter
  • 2tsp dried thyme
  • 3 cloves of garlic
  • 50g Boursin

Boil your leeks and potatoes in stock until tender. Blend til smooth. Fry your crushed garlic in butter and add to blender, along with thyme and seasoning. Warm on the hob and mix in your Boursin til combined.

Roasted tomato and red pepper soup

A classic for a reason!

  • 8 large tomatoes
  • 3 red peppers
  • 1 red onion
  • 1 garlic bulb
  • 1 litre stock
  • Fresh basil
  • 2tbsp mascarpone
  • 1tbsp chilli flakes
  • 1tbsp smoked paprika

Place your diced tomatoes, red peppers, onion and garlic in a tray. Drizzle with oil, and sprinkle chilli flakes and paprika over the top. Bake in the oven at 180degrees for 45 minutes. Blitz in the blender with stock, mascarpone & serve with a drizzle of olive oil.

Happy soup season!

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