quick-autumn-vegetable-soup-recipe

Quick Autumn vegetable soup with kickin’ red pesto

We are in the depths of soup & slow cooker season, but there’s not always time to spend hours cooking from scratch. That’s where this quick autumn vegetable soup comes in and it’s a great way to use up your Sunday roast leftover vegetables, or if you’ve followed our meal prep plans and pre-roasted a heap of vegetables to use over the week you can select some of that to use as your core ingredients. 

Not everyone counts soup as lunch and we get that, but the combination of the roasted vegetables plus the pesto and the kick from the chilli mean this bowl of creamy deliciousness will satisfy your taste buds and keep you going til dinner no problems!

Serve soup on its own with some crusty bread for dipping, or if you really are hungry pair with a baked potato for a take-out style meal deal combo!

Serves 2

quick-autumn-vegetable-soup-recipe
Ingredients:

Below is a list of the vegetables we used for this recipe, but you can replace with whatever you have leftover from your Sunday roast or meal prep:

All vegetables listed are pre-roasted for 30 – 40 minutes

120g Butternut squash

120g Sweet potato

1 leek

2 carrots cut into chunks

1 parsnip sliced into wedges

1 red or yellow pepper

In addition, you’ll need…

700ml vegetable stock

1 tbsp natural yoghurt or cream

1 tbsp of red pesto

4 slices red chilli

Salt & pepper to taste

Optional for fancy finishing!

1 tsp smoked paprika

½ tsp Dried thyme

½ tsp Dried rosemary

Pinch of chilli flakes

Sprinkle of flat leaf parsley (fresh, frozen or dried)

Key Equipment:

Blender/Processer

Spatula

Medium/Large Saucepan

Wooden Spoon

Ladle

Serving bowls

Method:

Add all your pre-roasted vegetables into your food processor and blitz for about 30 seconds

Pour about half the vegetable stock in with the blended vegetables and mix for a further 30 seconds

Now add the remaining stock plus the pesto, yoghurt/cream & chilli

Mix everything together in the blender until smooth.

Eat two ways…

If eating immediately pour the soup into a saucepan and heat through before serving – when in bowls sprinkle the paprika, parsley and chilli flakes over the surface of the soup and you are done!

If storing for later transfer the soup into a storage container and place in the fridge until ready to use at which point follow the steps above from pouring soup into a saucepan…enjoy.

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Quick Autumn vegetable soup with kickin' red pesto

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This simple and fast warming autumn soup is a great way to use up your Sunday roast leftover vegetables or if you’ve followed our meal prep plans select some of your roasted vegetables to use as your core ingredients.
Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Course Lunch, Side Dish, Soup
Servings 2 people/lunches

Equipment

  • Blender/Processer
  • Medium/Large Saucepan
  • wooden spoon
  • Ladle
  • Serving bowls

Ingredients
  

  • 120 grams Butternut squash (pre-roasted)
  • 120 grams Sweet potato (pre-roasted)
  • 1 Leek (pre-roasted)
  • 2 Carrots cut into 2cm chunks (pre-roasted)
  • 1 Parsnip sliced into wedges (pre-roasted)
  • 1 Red or yellow pepper (pre-roasted)
  • 700 ml Vegetable stock
  • 1 tbsp Natural yoghurt or cream
  • 1 tbsp Red pesto
  • 4 thin slices Red chilli
  • 1 tsp Smoked paprika
  • ½ tsp Dried thyme (optional)
  • ½ tsp Dried rosemary (optional)
  • 1 sprinkle Flat leaf parsley (fresh, frozen or dried) (optional)
  • 1 sprinkle Chilli flakes (optional)

Instructions
 

  • Add all your pre-roasted vegetables into your food prccessor and blitz for about 30 seconds
  • Pour about half the vegetable stock in with the blended vegetables and mix for a further 30 seconds
  • Now add the remaining stock plus the pesto, yoghurt/cream & chill
  • Mix everything together in the blender until smooth
  • That's it - delicious soup in about 5 minutes of minimal effort if you've pre-prepped the vegetables - please see below to see what to do next depending on when you'd like to eat your soup!

Notes

When you're ready...
If eating immediately pour the soup into a saucepan and heat through before serving - when in bowls sprinkle the paprika, parsley and chilli flakes over the surface of the soup and you are done!

If storing for later transfer the soup into a storage container and place in the fridge until ready to use at which point follow the steps above from pouring soup into a saucepan...enjoy.

 
Keyword pre-prepped, soup, spicy, vegetables