Autumn Vegetable Soup

I'm much more of a winter foodie than summer, and these fresh bright autumn days make me yearn for soup for lunch! We're also getting the first of the winter vegetables like leeks, so I was going to make a leek and potato soup but I just kept throwing things in!

• 1 large onion, chopped
• 2 large leeks, sliced and thoroughly washed
• 200 g small waxy potatoes, quartered
• 6 carrots, cut into smallish chunks
• 1 tin of white beans
• 500 ml good vegetable stock
• Handful of frozen peas
• 2 tsp dill

1. Splosh oil and a knob of butter in a large pan and gently fry the onion for a minute or two.
2. Add the leeks and sweat them on a medium heat til they've cooked down a little and intensified their flavour. Don't let them burn, burnt leeks taste nasty.
3. Add the potatoes and carrots and cover with the vegetable stock. Add more water if the vegetables aren't quite covered.
4. Cook for about 15-20 until the potatoes are done.
5. Add the beans, peas and dill, and cook for another 5 mins.
6. At the end I give it a brief whizz with a hand blender - enough to break up a few of the vegetables but leaving most of them chunky.
7. Check for seasoning and consistency. I like a thick chunky soup but add more water if it's too thick.
8. Serve in a bowl with a dollop of plain yoghurt.

Spicy Red Cabbage with Dates

I made this spicy red cabbage for Christmas dinner, it's great served with anything rich and hearty like roast vegetables or a nut roast!

It actually improves if it's made in advance. Cook until slightly underdone, then reheat a day or so later and it'll be even better! Also freezes well, add a portion to any dinner to liven up a winter meal.

Not my picture but looks similar!

• 1 medium/large red cabbage
• 1 white or red onion, chopped
• 250 ml red wine (1 large glass)
• 1 apple, grated or finely chopped
• Juice of 1 lemon or 100 ml red wine vinegar
• 2 tbsp brown sugar
• 10-12 dried dates, cut in half
• 1 Cinammon stick (or 2 tsp ground)
• 3 cloves
• 1 whole nutmeg, grated
• 1 tsp paprika or cayenne
• Knob of butter

1. Prepare the cabbage by first cutting it in half or quarters, lengthways. Cut out the white stalk, then slice finely.
2. In a large pan add a splash of oil and a generous knob of but, on a moderate heat.
3. Add the onion and stir for a few minutes til soft.
4. Add the cabbage and sauté on a moderate to high heat for five minutes until they're completely coated in the oil and butter and start to cook down a little.
5. Add the spices, dates, apple, lemon/vinegar, sugar and red wine.
6. Taste the liquid and season with salt as you like. Add more spices if you think it needs it!
7. Bring up to a boil, then reduce the heat to a low simmer and cook for 30-40 minutes, til the cabbage is tender but still has bite.

Variations

Many recipes use red onion but given that everything ends up red anyway, it doesn't really makes a difference. Leeks are a nice alternative to onion, slice them thinly and cook them gently at the start.

The dates here give an extra sweetness and richness but leave them out if you're not keen. Balsamic vinegar is also gorgeous in this recipe but is also very sweet, reduce the amount of sugar if using.

I've recently discovered the Turkish herb sumac, which gives a citric zing to so many Middle Eastern dishes. Adding a tablespoon of this gorgeous purple-red dried herb adds a nice edge to the dish.

If you have any cranberry sauce leftover from Christmas, adding a tablespoon or two will only help.

The zest and juice of an orange is also a good variation!