Grab yourself a bowl of the good stuff as the temperature starts to drop.
It’s that time of year when the leaves begin to change and we all start to push our warm-weather clothes to the back of the wardrobe. Out come the chunky knits and practical boots as the cooler, darker nights press in around the edges of summer. But this change in season can also signal a change in our eating habits, and, as the temperature dips, those light summer meals suddenly don’t look so appealing. You might start to crave a carb-heavy takeaway curled up in front of Netflix, rather than an evening workout and added meal prep.
But nights tucked in at home don’t have to equal unhealthy eating. You just need to adapt your food intake to reflect the season without compromising on quality. A hearty bowl of soup can be packed with veggies while providing you with that hit of comfort eating that you’re craving. So, don’t give into temptation, instead grab your blender and explore some of my favourite soup recipes for autumn.
‘Whatever Is In The Fridge’ Veggie Soup
This must be the easiest recipe to throw together ever, as it makes use of whatever you have to hand! As long as you have an onion and some vegetable stock cubes, you’re good to go. Start by finely chopping an onion and simmering it gently in a large saucepan with carrot or another root vegetable and, if you have it to hand, garlic. Now dice and add the vegetable mix of your choice – this could be sweet peppers, celery, mushrooms, leeks, sweet potato – anything you have in the fridge! Even a bit of chilli if you fancy adding a kick to your soup. Sweat the vegetables for a further 10 minutes and add 1.5 pints of vegetable stock. Simmer slowly for 25 minutes. To finish you can blend or keep it chunky but be sure to enjoy it with a generous slice of wholemeal bread.
No-Cook Tomato Soup
This soup is so easy you don’t even need to turn on the stove. Just throw all of the ingredients into a blender for a tasty and easy bowl of comfort soup. Add a can of chopped tomatoes, a couple of cloves of garlic, a teaspoon of olive oil, and a torn slice of wholemeal bread to the blender. Top with half a pint of vegetable stock and season well. Now get blending, until you have a smooth or nearly-smooth mix. Heat a bowl in the microwave, add a couple of leaves of fresh basil and you’re good to go – with leftovers for tomorrow’s lunch too!
Chicken Noodle Soup
This is the classic comfort dish for cold days and the great news is, it is much easier than it looks. Throw in half a chopped chilli for a more grown-up take on the classic. Add 900ml of chicken stock, a finely chopped clove of garlic, and a small piece of ginger to a saucepan. Add a chicken breast to the liquid and bring the mix to a low simmer for around 25 minutes. Remove the now cooked chicken breast and shred it finely. Now chop spring onions and mushrooms and add to the stock with wholemeal noodles and a handful of frozen sweetcorn. Return the chicken to the broth and cook for 5 minutes or until the noodles are tender. Now enjoy – and remember to freeze any leftovers.
Most soups are easy to make, convenient to freeze, and can be a lifesaver on cooler days when you just want to stay inside and eat comfort food. So, make sure your fridge and freezer are stocked with healthy and hearty soups this autumn. Next week, I look at one of the newest time-saving fitness crazes – fitness snacking. And no, there are no actual snacks involved! Check your inbox next week to find out more. Until then, stay amazing!
