As we well and truly get into Autumn, we thought we would share our favourite recipe for a soup that will help you use up all the leftover veggies in the fridge. While we have used specific veggies, feel free to use whatever you can find in the fridge. The best thing about it is whatever you don’t eat you can put in the freezer and save for a rainy day 😉

Ingredients:
100ml Olive oil
3 small red onions, finely sliced
2 large carrots, finely sliced
3 celery stalks with leaves, finely chopped
4 sundried tomatoes, sliced
1 kg ripe tomatoes, finely chopped
4 garlic cloves, chopped
1 teaspoon paprika
1 teaspoon ground cinnamon
2 tablespoons tomato purée
1 teaspoon sugar
Small pack flat-leaf parsley, finely chopped
Small pack dill, finely chopped
1 litre (or more – depending on how thick you like your soup) of vegetable stock

For something a bit more filling, feel free to add pearl barley or chickpeas while cooking.

The first thing you need to do is cook the onions, carrots and celery until they lovely and tender and the onions are soft and transparent, but not brown. Stir in the remaining ingredients, putting half of the chopped herbs to the side for later. Preheat your oven to 180C (160C fan forced). Cook for a further 5 mins. Pour into an oven safe dish and add in your stock, put the lid on and bake in the oven for 40 mins, then remove the lid and bake for a further 10 mins. Once removed from the oven, stir in the remaining herbs and serve with freshly buttered sourdough bread (yum!). Curl up on the couch and enjoy!!