Autumn Vegetable Soup

NOTES
Stock from the previous day’s chicken roast would be ideal but a stock cube is also suitable.

At last a use for the prolific crop of home-grown chillies

Ingredients:
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

Method

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.

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