Chunky Autumn Soup

Chunky Autumn Soup

Having just bought a house, and now hankering after a piano, I’m looking to make a few little savings elsewhere in our expenses. Obviously I won’t be giving up delicious food, but eating vegetarian is a tasty and healthy way to save a few pennies. I made a huge amount of this last Sunday, with the remainder of some veggies left over in the fridge, plus a squash, which I bought specially. With some gorgeous spelt and rye bread from a local bakery, thickly sliced and generously buttered, this made dinner for the pair of us for three nights last week, and it cost less than 50p a serving! For this reason I’m linking up with Camilla and Helen’s Credit Crunch Munch hosted this month with Camilla’s Fab Food For All.

Credit Crunch Munch

Chunky Autumn Soup
(serves 6)

2 onions
2 cloves of garlic
1 butternut squash
3 sticks celery
2 courgettes
3 carrots
1 large leek
1 large potato
splash olive oil
2 litres vegetable stock
salt and pepper

  1. Chop up all of the vegetables into small pieces
  2. Heat the olive oil in a large casserole and gently simmer the vegetables for 20 minutes until soft
  3. Add the stock and simmer for 10 minutes
  4. Serve with crusty buttered bread

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