Added by Finn Christo

Well, that was summer, *sigh*.  Trees have changed colour, t-shirt and shorts are less socially acceptable and only the hardcore of us are still barbecuing.  But that also means that we can start to indulge ourselves in some autumnal comfort food.

Autumn Comfort Soup recipe

 

Put down that carton of factory produced soup!  This is a really easy recipe using natural antioxidants.  If you want to blend it at the end to make it look more like a traditional soup you can but I prefer to leave it ‘clear’.

 

Autumn Comfort Soup recipe

 

Also, don’t worry about the fennel.  If, like me, you HATE anything aniseed-like (I reckon I’m the only Greek guy in the world who hates Ouzo) don’t worry – the cooking process, along with the butter and coriander, gets rid of that flavour and turns it into something much more tasty and satisfying.

 

Autumn Comfort Soup recipe

Autumn Comfort Soup

Feature

Serves: 4

Cooking Time: 12-15 min

Prep Time: 10 min

Oven Temperature

Fan Assisted: N/A

Gas: N/A

Conventional: N/A

Ingredients

A quarter of a fennel

A handful of carrots (I used baby ones because they\\\\\\\\\\\\\\\’re slightly sweeter)

Half a handful of shallots (you can use onions but again I prefer the flavour)

3 cloves of garlic

3 slices of ginger (you don\\\\\\\\\\\\\\\’t need to peel it)

A handful of your favourite mushrooms.

A handful of coriander

Salt, pepper and butter to season

A quarter cup of rice

Optional:  bacon rashers or cooked chicken

Here’s what you’ll need:

 

Autumn Comfort Soup ingredients

 

A quarter of a fennel

A handful of carrots (I used baby ones because they’re slightly sweeter)

Half a handful of shallots (you can use onions but again I prefer the flavour)

3 cloves of garlic

3 slices of ginger (you don’t need to peel it)

A handful of your favourite mushrooms.

A handful of coriander

Salt, pepper and butter to season

A quarter cup of rice

Optional

Soups are really easy to make too and you can customize the base recipe with anything else you prefer. If, like me, you start to get the shakes without some meat in your dinner you can add a few rashers of Smokey back bacon or any leftover chicken.  I’ve added bacon – mostly because bacon is amazing.  I’d used rice here but there’s nothing to stop you from using a handful of pasta or noodles.  Just remember that they’ll be at the bottom of your soup bowl and will continue to expand while in water. This isn’t a pasta/rice dish so use it sparingly.

 

And here’s how it’s done:

Roughly chop and peel all your ingredients.  You can top and tail the carrots but I usually leave them unpeeled.  Big chunks of fennel are actually a bit awkward to eat so I tend to chop them up a bit smaller.

 

Autumn Comfort Soup

 

For your garlic, a fast and easy way to prep is to flatten them with the side of your knife then simply peel off the skin.  I always feel you get more flavour from them this way too.

 

Garlic

 

Wash your rice then add to 4 pints of simmering water then add everything else but the seasoning and the coriander.  Simmer on a low heat for 10-12 minutes before adding a knob of butter and salt and pepper to taste.

 

Autumn Comfort Soup - Rice

 

Find your favourite spot on the sofa, curl up with a good book and enjoy a hearty soup that is full of goodness.

 

Autumn Comfort Soup

 

Enjoy!

 

Will you be trying Finn’s Autumn Comfort Soup?  What’s your go-to soup recipe for a cold Autumn day?

 

 

Added By
Finn Christo
(Possibly) raised by wolves, Finn Christo is a man of many talents. After years travelling around the world, Finn returned to the UK to teach, train, write and rediscover the great bacon sarnie. Recently returned from successfully rowing across the Atlantic Ocean (yes really!), Finn also coaches boxing and military fitness, sets fire to himself cooking for his blog Modern Paleo Warfare and once a week, has a full night of sleep. He can usually be found up in the gym, up a mountain, in a boat or fast asleep in the corner of the room. All images on Finn's posts unless otherwise stated copyright Finn Christo.