Autumn is coming up and we would like you to be prepared. Invite some friends and enjoy a delicious dinner with a hot soup and some freshly baked bread. Here are 3 of our favorite recipes…

Simple Creamy Tomato Soup

Ingredients:

Cheesy croutons: hunk of bread (or 3-4 slices) 1 tbsp olive oil handful of dairy-free cheese

Method: Preheat your oven to 180 degrees celsius.

Chop your onion, carrot and peppers into chunks and place them on a baking tray alongside the cherry tomatoes, thyme and pinch of salt.

Place into the oven and bake for 35 minutes, until softened. Once your tomato mix is cooked, place the contents of the baking tray into a blender with the rest of the soup ingredients, and blend until completely smooth.

(Alternatively you could use a hand blender in a large pot.) When the soup is blended, place it into a large pot on a medium heat and bring up to a simmer while you make your croutons. To make your croutons, simply chop your bread into bite-sized cubes and place onto a baking tray with grated cheese, oil and a pinch of salt.

Bake at 180 degrees celsius for 5 to 10 minutes or until golden and crisp.

Serve your soup with the croutons on top or as a side, a drizzle of olive oil and some extra basil! Enjoy!

Curried Cauliflower & Carrot Soup

Recipe serves 2 to 3.

Ingredients:

1 tbsp oil 1 head of cauliflower (roughly chopped) 2 large carrots (roughly chopped) 2 white onions (roughly chopped) 3 gloves of garlic (crushed) 1 tbsp fresh ginger (grated) 1 tbsp lemongrass (grated) 1 tsp garam masala 1 tsp turmeric 1 tsp cumin seeds quarter tsp cardamon 400ml tin coconut milk 400ml water 1 vegetable stock cube salt and pepper to taste Method: Preheat your oven to 200 degrees celsius. Place the chopped veg, garlic and ginger into a baking tray and top with herbs and spices, combine thoroughly using your hands.

Add a pinch of salt and pepper and roast for 30 minutes until softened. Remove from oven and place into a saucepan with the coconut milk and stock. Blend until smooth using a hand blender (you could also use a regular blender). Season with any extra salt and pepper to taste.

Place on the hob and heat through. Serve and enjoy!

All The Greens Soup

Ingredients:

1 large red onion

1 leek

3 cloves of garlic

1 head of broccoli

1 courgette

1 tbsp thyme

1 tin coconut milk

1 litre vegetable stock

200g spinach

200g frozen peas

1 tin butter beans

1 tsp salt

Method:

Finely chop the onion, leek and garlic.

Heat 1 tbsp oil in a large pot and sauté the onion and leek with a pinch of salt for 5 minutes until softened.

Add the garlic and sauté for a further 2 minutes.

While this cooks, roughy chop up the broccoli and courgette and stir it in with the onion mix with the thyme.

Combine the mixture and pour in the coconut milk and veggie stock followed by the rest of the other ingredients.

Cook on a simmer for 20 minutes, then blend until smooth.

I recommend serving with a slice of crusty loaf and a generous amount of butter! Enjoy!

Link to the recipe here!

Find more delicious recipes at Plant and Plate