Nordic autumn soup

Cooking outside is fun and, for me, very relaxing. It takes out the stress; it’s all about tending the fire, letting time run its course and hanging out with your guests. Somehow, anything you cook outside tastes amazing. You can vary this autumn soup to your taste; try it with curry powder or garam masala, seasoning with lemon or lime juice and substituting the cream for coconut milk if you want to make it spicy. This is enough for eight people, or four people for two days. On the second day, the soup is better when blended until smooth, then seasoned again with salt and pepper before serving.

SERVES 8

4tbsp olive oil 1 onion, sliced 2 leeks, sliced and washed well 4 garlic cloves, finely chopped 2 rosemary sprigs 3 bay leaves 1kg root vegetables, such as celeriac and parsnips, peeled and cut into small cubes

500g potatoes, peeled and cut into small cubes 1tbsp lightly crushed coriander seeds 3L water 2tbsp organic vegetable bouillon powder, or 2 bouillon cubes 1tsp freshly grated nutmeg 200ml double cream 1tbsp freshly ground black pepper 2tsp sea salt flakes 1 Add the olive oil to a large saucepan and set over the medium heat of a barbecue or firepit, then add the onion, leeks, garlic, rosemary and bay leaves and let it cook for 5min. 2 Tip in the root vegetables, potatoes and coriander seeds, then pour in the measured water and add the bouillon, stirring to dissolve. Bring to the boil, then reduce the heat to a simmer and cook for 8-10min. 3 Now add the grated nutmeg and double cream, stir and add the seasoning. Serve the soup hot, with flatbreads.