Celery and apple add to the subtle sweetness of parsnip in this smooth soup. Frizzled leeks add a touch of restaurant flair, but croutes or croutons will also work.
Fennel jazzes up classic creamy leek soup. Garnish with a few cooked salad shrimp and croutons.
The nutty flavour of celery root (sometimes called celeriac) combines with apples to make this fine soup mildly perfumed with curry. It's delightful to look at in wide old-fashioned soup bowls or glass cups. Choose a juicy apple such as Gravenstein, Spartan or McIntosh for this recipe.
This vibrant recipe for Leek and Potato Soup features hints of cheese and bacon to round out a tested classic. For a vegetarian version, simply replace chicken stock with vegetable stock, and omit the bacon.
Alternatives to garnish this autumn soup could be crispy bacon sprinkles, chopped herbs or even just a dollop of sour cream.
Using olive oil instead of butter makes this lovely light green purée vegan.
Chicken bones are the best choice for making tasty soup. To extract maximum flavour, a stock needs to simmer for hours – long after there is any flavour left in the accompanying meat.
Gnocchi serve as potato dumplings in this delicious heartwarming soup.