Grab yourself a cup of Hot Apple Chaider from Chico Chai and pick yourself up the ingredients for some delicious Autumn soup!

Try the recipes below using local produce from the market:

Carrot, Ginger & Apple Soup

Ingredients

• 1 lb carrots (ends trimmed and roughly chopped)
• 2 apples – I like using Granny Smiths (cored and roughly chopped – no need to peel)
• 1 small thumb ginger (roughly chopped)
• 3 cloves garlic (crushed)
• ½ tsp coriander powder
• 4 cups vegetable stock/broth or water (if you use water, you’ll likely need to season the soup with quite a bit more salt)
• Salt & pepper to taste

Instructions

• Place carrots, apples, ginger, garlic, and coriander powder into a large pot.
• Cover with vegetable stock or water and bring to a boil.
• Reduce heat, cover, and simmer for 10 minutes until the carrots are tender.
• Season well with salt and pepper and transfer soup to a blender.
• Blend until smooth, reheat if needed, and serve in large bowls with bread!

Rustic Autumn Vegetable Soup

Ingredients

• 4 medium Yukon gold potatoes, peeled and diced
• 1 (16 oz) can of cannellini beans, drained and rinsed
• 1 cup cauliflower florets
• 2 medium carrots, peeled and sliced
• 2 medium celery stalks, sliced
• 1 medium yellow onion, chopped
• 2 medium cloves garlic, minced
• 5 cups chicken broth
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1/2 teaspoon pepper
• 1/2 teaspoon kosher salt

Instructions

• Heat olive oil in a large pot over medium heat.
• Add onions and thyme and cook until onions are translucent about 5 minutes.
• Add carrots, cauliflower, and celery.
• Cook until vegetables are soft, about 8 minutes.
• Add garlic and sauté until lightly browned.
• Pour in chicken broth and bring to a low simmer.
• Add cannellini beans and potatoes.
• Cook until potatoes are fork tender, about 10 minutes.
• Add parsley and season with salt and pepper.

Roasted Butternut Squash Soup