01264 313444
Customer Service
Register | Sign in
Back to September


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.


  • 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.


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.

Related Articles

We use cookies to ensure that we give you the best experience on our website. The cookies allow us to administer our website, analyse our traffic and provide useful features to you. To manage your cookie settings click manage your cookie preferences or visit our Cookie Policy page.