Skip to content Skip to navigation menu

Whether you’ve grown your own from cuttings and vegetable seeds or you’re enjoying seasonal produce from the supermarket, grocer and local markets, now’s the time to make the most of delicious autumn veggies in the kitchen. 

Ripe for roasting, baking, grilling and pureeing, expect to find leafy greens, golden squash, beetroot, onions, cabbage and chard this season. 

With the evenings drawing in and the weather becoming chilly, a warming bowl of homemade soup makes a great meal for the whole family. Batch cook and freeze in portions, reheating well for a hearty, filling meal, whatever the time of day. 

Here are our 3 favourite autumn soup recipes to make at home.

Nutty beetroot and grains

Nutty beets and grains - Vibrant, earthy and rich.

Golden onions or shallots
Crushed cloves of garlic
Small bunch of carrots
Glug of good quality oil
Freshly scrubbed and peeled beetroots
Small bulb of fennel
Hot vegetable stock
Zest and juice of a fresh orange juice
Chopped dill, parsley, mint or thyme
Handful of barley, brown rice or farro
Dollop of Greek yoghurt

Sauté the onions, garlic and carrots with olive oil under tender, then add the diced beets, fennel, vegetable stock, orange juice and herbs. Simmer until the beets are cooked through, then transfer to a blender or blitz in your pan. Return to the heat and season, before throwing in your grains until delicately cooked. Serve with a dollop of Greek yoghurt, toasted seeds, orange zest, chopped herbs and crusty bread.
    Aromatic ginger and squash

    Aromatic ginger and squash - Warm, bold and zesty.

    Peeled and chopped shallots
    Crushed cloves of garlic
    Glug of good quality olive oil
    Finely grated thumb of ginger
    Diced and deseeded pumpkin
    Roughly chopped autumn squash
    Torn basil and parsley leaves
    Hot vegetable stock
    Tin of good quality coconut milk
    Shake of hot cayenne pepper
    Zest and juice of a lime

    Cook the onions and garlic in olive oil over a low heat, then add the ginger, pumpkin, squash and torn basil leaves. Gently sauté until fragrant then add the hot stock, coconut milk, seasoning and cayenne pepper. Bring to the boil then simmer until the squash is knife tender. Transfer to a blender and blitz until smooth. Serve with a swirl of coconut milk, fresh parsley, lime zest, toasted pumpkin seeds and warm sourdough.

    Leafy greens and legumes
    Leafy greens and legumes - Light, bright and nutrient rich.

    Tin or pouch of chickpeas
    Sweet or smoky paprika
    Glug of good quality olive oil
    Small diced onions or shallots
    Crushed garlic cloves
    Washed and trimmed leeks
    Mixed leafy greens - kale, collard, mustard, chard
    Head of broccoli or trimmed tender stem
    Handful of chopped parsley
    Hot vegetable stock
    Bag of washed spinach
    Swirl of crème fraiche
    Juice of a lemon

    Drain the chickpeas and toss in a roasting pan with paprika, seasoning and oil before sliding into a hot oven. In a large pan, sauté the onions, garlic, leeks and seasoning in olive oil until translucent, then add the leafy greens, broccoli, herbs and vegetable stock. Simmer until al-dente then transfer two thirds of the liquid to a blender and blitz to a puree. Return to the pan before throwing in the spinach to wilt. Serve with a squeeze of lemon, a swirl of crème fraiche and the crispy roasted chickpeas.

    More inspiration from Wickes