With Autumn just around the corner, AVOCA has been working up some delicious new Autumn soup recipes, perfect for those cooler evenings! Get set for Autumn and practice your cooking skills by trying your hand at the AVOCA Roast Carrot and Red Pepper Soup, or if that doesn’t tickle your fancy, try the AVOCA Tuscan Bean Soup.

 

 

 

 

 

Avoca Roast Carrot and Red Pepper Soup

Ingredients

3 large red peppers, cut into quarters and deseeded

10 large carrots, peeled and roughly chopped

4 tablespoons of olive oil

2 large onions, peeled and finely chopped

A pinch of ground cinnamon

1.8 litres / 3 pints of vegetable stock

Juice of 1 lime

4 dessertspoons of crème fraiche

Paprika

 

Method

  1. Toss the peppers and carrots in half the olive oil and roast in a very hot oven for 10 minutes, or until the peppers start to look charred.
  2. Meanwhile, gently sauté the onions in the remaining oil for 10 minutes.
  3. Add the carrots and peppers to the onions with the cinnamon and some salt and pepper.
  4. Toss them together and add the stock and lime juice.
  5. Bring to the boil, reduce the heat and simmer for 20 minutes, or until the carrots tender.
  6. Purée the soup in a blender, then gently re-heat.
  7. Serve topped with a spoonful of crème fraiche and a pinch of paprika.

 

Avoca Tuscan Bean Soup

Ingredients

1 onion, peeled and chopped

2 tablespoons olive oil

3 celery sticks, finely diced

2 large carrots, finely diced

75g/3oz streaky bacon, cut into bite-sized pieces

3 garlic cloves, peeled and crushed

1.2 litres / 2 pints vegetable stock

3x400g/14oz cans of chopped tomatoes

1 bay leaf

A pinch of sugar

110g/4oz canned cannellini beans, drained and well rinsed

1 dessert spoon oregano

 

Method

  1. Sauté the onion in the olive oil for 10 minutes, or until translucent.
  2. Add the celery, carrots and bacon and cook for 5 minutes.
  3. Add the garlic and cook for 1 minute, then stir in the stock and the tomatoes.
  4. Season well, adding the bay leaf and sugar.
  5. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, until the vegetables are cooked but still al denté.
  6. Stir in the beans and oregano and cook for 5 minutes.
  7. Remove the bay leaf and serve with croutons. Add pesto on top for additional flavours (optional).