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Our Bold Kenyan tea is the base of this delicious soup and is a great way to use up surplus seasonal vegetables.

Autumnal Soup Ingredients

Qty Ingredients
1 Medium Sized Butternut Squash, Cut Into Small Cubes
2 Carrots, Sliced
1 Onion, Cut into Wedges
1 Head of Garlic, Halved
2 Tbsp. Honey
1 tbs Paprika
1 ltr Boiling Water
2 Bold Kenyan Tea 
1 Vegetable Stock Cube
Few Sprigs of Thyme
Salt and Pepper
Olive Oil
  • Heat the oven to 200C.
  • Coat the vegetables and thyme with a few tbsp of olive oil, paprika and honey.
  • Season with salt and pepper.
  • Roast for 20mins then decrease the temperature to 180C and continue to cook until the vegetables are soft.
  • In the meantime, steep the tea for 3 minutes in the boiling water, remove and discard the tea bags and then add the vegetable stock cube.
  • Once the vegetables are cooked, place them in a blender with the stock and blend till smooth. Season to taste.

Bacon Crumble Ingredients

Qty Ingredients
100g Bacon Lardons
5 tbsp Flour
1 tbsp Butter
1 tsp Garlic Powder
1 tsp Dried Herbs
15g Gruyere Cheese
  • Fry the bacon, till golden and crispy.
  • Remove the bacon using a slotted spoon and set aside.

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  • To the bacon fat, add the butter and melt.
  • Add the remaining ingredients 1/2 of the bacon lardons and stir.
  • Bake in the oven for 10-15minutes at 180C.

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To Serve

Bacon Crumble
Remaining Bacon Lardons
Grated Gruyere Cheese
Chopped Chives
Fresh Thyme
Single Cream
  • Heat the soup till piping hot and spoon into bowls.
  • Swirl on some cream and top with the bacon crumble, cheese and fresh herbs.

Can be frozen for up to 6 months once cooled.

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