Awesome autumn eating

Roasted squash with feta, pear tarte tatin and this supremely comforting soup... scrumptious seasonal dishes you’re sure to fall for

VEGETABLE SOUP WITH SAUTÉED SPROUT TOPS Serves 6-8

1tbsp olive oil

2 onions, roughly chopped

3 celery sticks, chopped

2 garlic cloves, finely chopped

4cm piece of ginger, peeled

and grated

1 medium butternut squash, peeled,

seeds removed and chopped

1 medium potato, peeled and

chopped

2 lemongrass stalks, bashed

1 heaped tbsp red curry paste

400ml tin of coconut milk

1ltr (1¾pt) vegetable stock

200g (7oz) red lentils, rinsed

3 lime leaves

Finely grated zest and juice of 1 lime

4 spring onions, very finely sliced

For the garnish

2tsp olive oil

2 garlic cloves, sliced

2 chillies, deseeded and sliced

150g (5½oz) sprout tops (the leaves that grow at the top of the sprout stalk), sliced, or use sliced sprouts, cabbage or kale

A handful of coriander, chopped Heat the oil in a pan, add the onions and celery and gently sauté for 10 minutes until lightly caramelised. Add the garlic and ginger and cook for a further 3-4 minutes. Add a splash of water if it looks like it is sticking. Add the squash, potato, lemongrass and red curry paste, stirring well, and cook for a couple of minutes until aromatic.

Stir in the coconut milk, vegetable stock, red lentils, lime leaves, lime zest and juice, and spring onions. Bring to the boil, cover and cook for 20-25 minutes, until the lentils are tender. Remove the lime leaves and the lemongrass. Transfer the soup to a food processor and blitz until smooth, adding a little boiled water if it is too thick.

To make the garnish, heat the oil in a frying pan, add the garlic and sliced chillies and sauté for just a minute, then add the sliced sprout tops and cook for 3-4 minutes, until they are slightly charred. Serve the soup in individual bowls, garnished with the sautéed chillies, garlic and sprout tops, and the chopped coriander.