Autumn soups to feed your soul

Like it or love it, autumn is well and truly here, personally I love it! The seasons come bearing colder weather, chillier air and the possibility of of seasonal sickness. But nothing soothes better than a bowl of soup. The perfect lunchtime fix, this satisfying soup can soothe, excite and stifle away mid day hunger pangs!

I will upload a new recipe hopefully next week!

Classic Tomato Soup with Cheesy Toasts

Ingredients

• 1/2 cup coarsely chopped carrot

• 1/2 cup coarsely chopped onion

• 1/2 cup coarsely chopped fennel bulb

• 1 celery stalk, coarsely chopped

• 1 can chopped tomatoes

• 1 Cup unsalted chicken stock

• 3/4 tsp freshly ground black pepper

• 1 tbsp olive oil, or any vegetable oil

• 1/2 tsp salt

• 1 Tbsp butter

• 8 celery leaves or sprigs of thyme or another greens

• 4 slices of your preferred bread(rustic, wholemeal works best here)

• 3 oz Gruyère cheese, shredded

• 2 tbsp créme franchise

• 2 tspn milled roasted pumpkin seeds

Directions

Step 1, Pre heat broiler or grill to high

Step 2, Combine first 4 ingredients in a food processor; process until finely chopped. Heat a large saucepan over medium-high heat. Add oil to pan, swirl to coat. Add vegetable mixture to pan, cook for 5 minutes or until crisp-tender, stirring occasionally. Add tomatoes to food processor, pulse until finely chopped. Add tomatoes, stock, 1/2 teaspoon pepper and salt to pan, bring to a simmer. Reduce heat to low, simmer for 10minutes. Stir in butter, sprinkle with green leaves of your choice(thyme, basil or celery)

Step 3, please bread in a baking sheet. Broil or grill for 2 minutes. Turn over, sprinkle with cheese, Broil again until cheese is lightly browned.

Sprinkle with remaining black pepper.

To decorate and serve, top each soup with 1 tbsp créme fraiche and sprinkle with seeds.

And enjoy hot!