autumn soup

This herby potato and leek soup is perfect for an autumn evening.

Herby zucchini, leek and potato soup recipe

extra virgin olive oil

butter

leeks, thinly sliced

garlic cloves, finely chopped

tbs finely chopped rosemary

potatoes,

zucchinis, thinly sliced

(1.5L) Massel Vegetable Liquid Stock

bay leaf

parmesan,

baby spinach leaves

flat-leaf parsley leaves, chopped

(60 grams) sour cream

tbs each chopped chives & dill sprigs

Green Radish and Carrot with Pork Bone Soup Recipe 青紅蘿蔔豬骨湯 is super easy to make. It is good for a cold and nourishes internal organs, de-stress and detoxes the body. Carrots are high in beta carotene and Vitamin A. As the weather gets colder in Autumn, it is necessary to nourish the lungs. This simple Hong Kong homecooked pork bone radish soup moisturizes the lungs, reliefs cough and phlegm, and reduces inflammation.

Green Radish Carrot Pork Bone Soup Recipe 青紅蘿蔔豬骨湯

lb Pork bones or Pork Tenderloin 豬骨 1

Chicken drum sticks (skin removed) 雞腿去皮, 3隻

green radishes,

carrots,

ginger slices 薑 4片

2 dried figs, cut in half 無花果 2粒

g apricot kernels 南北杏 南北杏 適量

L water 水 適量

of salt to taste 鹽少許

sweet corn, optional 玉米 1條

Wash and rinse Chinese herbs like Chinese almonds, raw coix seeds, and dried figs.

Soak Chinese almonds and raw coix seeds for 20 minutes in a small bowl to remove traces of impurities. This will help remove dust and debris. Rinse and set aside.

Wash and peel carrots skin for both red carrots and green radishes. Rough chop the root veggies into large chunks. Do not cut the carrots into thin slices if you prefer enjoying them after as a side dish.

If you prefer, you can also add the sweet corn. Cut into large pieces or small pieces to fit the ceramic pot.

Parboil the pork bones, pork ribs, and chicken drumsticks in a medium pot of water. Once you see white foam on the boiling water surface of the soup, drain and rinse the meat with cold water.

Add all ingredients into a separate large soup pot filled with enough water to cover.

After the green radish carrot pork soup comes to a rolling boil, reduce heat to low-medium heat and boil for 30 minutes.

After 30 minutes, reduce heat to low, cover the pot with a lid, and continue to a gentle simmer for 2 to 3 hours.

Checking occasionally to ensure the soup water boils without drying out!

瘦肉，豬骨，雞腿去皮汆燙。撿起漂浮的油脂和污垢後，後備用。

一起置於鍋中，加入清水，先用大火煮沸，再用小火煮30分鐘。 加入鹽少許調味。

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It is amazing how so few ingredients can make such a flavour-packed soup. Thanks for a delicious recipe.

I can't wait to try this next time I'm not feeling well.

not only this recipe is good and warming but getting information on different Chinese ingredients is helpful.

Thanks for such an easy-to-follow recipe. I can't wait to make it!

This soup was so delicious! It was easy to make and so hearty and warming!

I never tried pork bone soup. Sounds healing and healthy. I'm going to save this soup to give it a try. Love added ginger!

This soup was so good and had a ton of flavor!

I love this soup recipe! So yummy, and I love that it's prepared so quickly! Thank you!

So light and  delicious -  I’m convinced this soup has healing powers!

Such s delicious soup that was easy to make!

I love that this Chinese Green Radish Carrot Pork Bone Soup is simple yet comforting.:)  This is awesome for nourishing our body.:) Thanks!

Delicious soup recipe! Will make it again.

So delicious, nourishing and full of interesting flavour!

I had never thought to add radish to soup....great flavor!

What a delicious and nourishing soup! Thanks for sharing this recipe.

This was so comforting and healing, especially on a dreary day!

Delicious, comforting and soothing! Will come in handy for allergy season!

Love this soup!!! Super healthy and delicious :)

Wow, there is so much healing nourishment going on in this soup! Printed out to make next time one of my hubby or I not feeling well.

I had never had this soup before but it has so many of my favorite ingredients that I had to try it. It turned out great!

I love green radishes and have never had them in a soup before. I know it will bring so much flavor to the soup &amp; can't wait to try it. The nourishing, healing properties are an extra bonus

Our spicy roast pumpkin soup is creamy, vegan, and healthy. It's an ideal dish to celebrate fall for lunch or dinner as it's warming and comforting.

Spicy Roast Pumpkin Soup

pumpkin,

olive oil

onion,

garlic

chillies,

vegetable stock

tsp chilli powder

tsp smoked paprika

salt and pepper

Heat the oven to

Cut the pumpkin into

Cut the pumpkin into large cubes, then toss in a large roasting tin with 1 tbsp of the olive oil, the chilli powder and salt and pepper to taste.

Roast for 30-45 mins,

Roast for 30-45 mins, turning once during cooking, until golden and soft.

While the pumpkin roasts

While the pumpkin roasts heat up 1 tbsp olive oil in a large saucepan, then add the onions. Cook for 3-5 minutes until translucent.

Add the garlic, chilies,

Add the garlic, chilies, smoked paprika, salt, and pepper to taste and cook for another 1-2 minutes.

Add the roasted pumpkin

Add the roasted pumpkin and the vegetable stock and bring to a boil.

Reduce the heat and

Reduce the heat and simmer for 20 minutes.

Whizz with a handheld

Whizz with a handheld blender to create a creamy soup.

Serve the soup in

Serve the soup in bowls with fresh parsley and chili flakes and crusty bread on the side.

How to make Spicy Roast Pumpkin Soup

Get cozy with this Kale and Borlotti Bean Soup, a heartwarming delight that'll brighten up even the chilliest days. Loaded with seasonal veggies and rich, comforting flavors, it's the perfect pick-me-up!

Kale and Borlotti Bean Soup

tins borlotti beans, drained (480 grams drained weight)

garlic,

celery,

carrots, peeled & thinly sliced

tsp chilli paste

tomato paste

tin chopped tomatoes (400 grams)

bay leaves

salt & pepper

Heat the rapeseed oil in a large saucepan and add the chopped onion to sauté for 2 minutes, before adding in the crushed garlic.

Stir in the chilli paste and tomato puree, then add all the chopped vegetables and borlotti beans and stir through for a minute to combine with the paste.

Add the chopped tomatoes, bay leaves and vegetable stock and bring to a boil, then reduce the heat to a minimum and allow to simmer with a closed lid for 25-30 minutes. Add in the chopped black kale for the last 2 minutes of the cooking time.

Season to taste with salt &amp; pepper and remove the bay leaves before serving.

A Wonderful Recipe to Prepare and Taste the Kale and Borlotti Bean Soup. I'll Definitely Try it. Thank You For Sharing with Us.

This cozy soup is autumn in a bowl! It&#39;s thick, creamy, and utterly delicious. Made with healthy, wholesome, seasonal ingredients.

Creamy Butternut Squash and Wild Rice Soup (Vegan!)

yellow onion

mushrooms

butternut squash (about 1 lb. cubed)

vegetable broth

wild rice

lacinato kale

oregano

Tbsp. fresh rosemary, chopped

raw cashews, soaked*

water

Tbsp. tamari

apple cider vinegar

white miso

cornstarch (optional, for extra-thick)

Prepare veggies: Dice onion, mince garlic, and slice mushrooms. Peel and cube butternut squash.

Prepare soup: In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. veggie broth/water for no-oil sauté method, adding more as needed.) When onion is translucent, add garlic and dried oregano. Stir and sauté 1 minute. Add mushrooms, butternut squash, vegetable broth, and wild rice (rinsed and drained). Bring to a light boil. Then reduce heat, cover, and simmer for 45 minutes.

Chop greens: Roughly chop kale, large stems removed. Finely chop rosemary. Set aside. (I also use this time to quick-soak the cashews* for the sauce.)

Make cashew cream: Towards the end of simmering time, add all cashew cream ingredients to a high-speed blender. (I use a NutriBullet.) Blend for 20-30 seconds until smooth.

Combine: When wild rice is tender, add cashew cream, kale, and fresh rosemary. Simmer 5 minutes to combine. Serve warm. Salt &amp; pepper to taste before serving.

I just love how simple your recipes are! I enjoy finding recipes on blogs and cooking them, but sometimes the ingredients on some sites are merely impossible to find at a local grocery store. You keep simple but still flavorful which is a value for me. Keep up the good work.

This soup definitely suits a drizzly fall day!  Loved how flavourful and cozy this soup is.  The cashew sauce with cornstarch made it deliciously creamy!  Followed your recipe exactly (but used frozen diced butternut squash for simplicity) and I added some extra protein... I was in the midst of batch cooking red kidney beans, so I added 1.5 cups (equal to a can).  Although kidney beans weren't your suggestion, they went quite well with the soup and added a lovely deep red pop of colour throughout.  Made fresh cornbread muffins to go with it.  Two thumbs up from both my hubby and I!! Thank you!!

Top 5 autumn soup recipes from across the web

The most viewed autumn soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Herby zucchini, leek and potato sou...

Green Radish Carrot Pork Bone Soup ...

Spicy Roast Pumpkin Soup

Kale and Borlotti Bean Soup

Creamy Butternut Squash and Wild Ri...

Top 5 autumn soup recipes from across the web

The most viewed autumn soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Herby zucchini, leek and potato sou...

Green Radish Carrot Pork Bone Soup ...

Spicy Roast Pumpkin Soup

Kale and Borlotti Bean Soup

Creamy Butternut Squash and Wild Ri...

The most viewed autumn soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine