Souper Soups For Autumn

RecipesSouper Soups For Autumn

Souper Soups For Autumn

It’s getting to that time of the year again when we start to cosy down, out comes the cosy socks, big coats and winter warmers. These beautiful souper soup recipes are sure to make you feel all cosy inside as the weather starts to get cold.

1.Celeriac and Apple Soup



  • 1 celeriac root (peeled and chopped into pieces)
  • 3 shallots (peeled and chopped)
  • 2 garlic cloves (minced)
  • 1 Jazz Apple (remove core and chop into pieces)
  • 2 tbsp of grated ginger
  • 1 tsp of cumin powder
  • 400ml of vegetable stock
  • 1 tbsp of coconut oil
  • Salt and pepper to taste

To make

  1. Add the coconut oil to a large pan and once hot, add in the chopped shallots, ginger and garlic.
  2. Cook on a medium heat until the onion starts to caramelise, about 5 minutes.
  3. Add in the chopped celeriac and chopped apple and give it a good stir.
  4. Add in cumin powder and mix again.
  5. Pour in the veggie stock. Bring it to a boil and the turn it down to a simmer. Put the lid on and cook the soup for 25 minutes.
  6. Once the soup is cooked transfer it to a blender and blend until smooth and creamy.
  7. Serve with a drizzle of extra virgin olive oil and the savoury granola.

2.Creamy JAZZ™ Apple & Butternut Squash Soup

Recipe by Liesl Maddock

Ingredients (Serves 4)

  • 1 butternut squash – peeled and chopped
  • 1 JAZZ™ Apple – peeled and chopped
  • 1 potato – peeled and chopped
  • 1 sprig of thyme
  • 1 cup of vegetable stock
  • 1 cup of cream

To make

  1. Place the prepared potato, butternut squash, apple and sprig of thyme in a pan and bring it all to a boil.
  2. Once the vegetables are soft, remove the sprig of thyme and blitz it together.
  3. Add a cup of cream and the vegetable stock and cook for a further 3 minutes on the hob.
  4. Serve with fresh crusty bread. Is there any other way to serve soup?!

3.Curried JAZZ™ & Potato Soup

Ingredients (Serves 2-3)

  • 1 JAZZ™ Apple (cubed)
  • 1 large red onion (finely diced)
  • 1 large potato (cubed)
  • 1 tbsp curry powder
  • 1 litre vegetable stock (or slightly less if you like a thicker soup)
  • 2 tbsp coconut yoghurt and a little more to drizzle

To make

  1. In a pan, sweat down the onion, JAZZ™ Apple and potato on a low heat for around 15 mins.
  2. Add in curry powder, stir and cook for another 5 mins.
  3. Add in the vegetable stock and cook for a further 10 mins.
  4. Add in the coconut yoghurt and then blend the soup.
  5. Serve with your choice of bread and a drizzle of coconut yoghurt.

4.Jazz Apple and Lentil Soup, with Spiced Croutons

Recipe by Melanie Booth

Ingredients (Serves 4)

For the croutons

  • 5 thick slices of bread (you can use stale bread if you want – diced
  • 3 tbsp olive oil
  • 1 tsp cumin
  • ½ tsp herbs du Provence
  • ¼ tsp garlic powder
  • Salt and pepper

For the soup

  • 2 tbsp olive oil
  • 1 large white onion – diced
  • 2 cloves garlic – crushed
  • 2 tsp cumin
  • 1 large handful fresh mint – finely chopped
  • 240g red lentils
  • 120g bulgur wheat
  • 4 JAZZ™ Apples – cored, peeled and diced
  • 1 red pepper – seeded and diced
  • 1.8 litres of vegetable stock 
  • Juice of ½ a lemon
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

To make

  1. Preheat the oven to 180C (Fan oven). 
  2. On a baking tray, add all the crouton ingredients, toss to coat, and bake in the oven for 20 minutes, or until golden and crisp. Set aside.
  3. Meanwhile, sauté the onion and garlic in the olive oil for 5 minutes. Add the cumin and fry for a further 2 minutes. Add all the other ingredients (except croutons and parsley) and bring to the boil.
  4. Lower the heat and simmer on a medium heat for 40 minutes, stirring occasionally.
  5. Blend the soup partially (you want it thick and mostly smooth, but still with a few chunks remaining in it).
  6. Season it to taste before garnishing with the spiced croutons and freshly chopped parsley.

5.JAZZ™ Apple, Leek & Celeriac Soup

Ingredients Serves 4

For the stock

  • Leftover chicken carcass 
  • ½ Leek
  • 2 Carrots
  • 1 Potato 
  • 1 Celery stick
  • Salt & Pepper
  • 1 Bay Leaf

For the soup

  • 1 JAZZ™ Apple (diced)
  • Half a Celeriac (peeled and diced into cubes)
  • ½ Leek 
  • 1 ½ litres of chicken stock 
  • 1 tbsp olive oil

To make

  1. Gently fry the leek, celeriac and JAZZ™ Apple in a pan in the olive oil.
  2. Turn the heat down and sweat for 20 minutes.
  3. Add the chicken stock.
  4. Blend and season to taste.
  5. Serve with bread or even some chicken leftovers on top.

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