Living the ZOE way with Hugh Fearnley-Whittingstall: Hugh's Ultimate Autumn Soup Recipe

Gather seasonal vegetables from the garden, including kale, leeks, shallots, carrots, garlic, chives, chard, beetroot, and squash.

Chop the celery and add it to a hot pan with oil along with finely chopped shallots to start the base of the soup.

Add chopped carrots to the pan with the shallots and celery, stirring until golden and tender, but not browned.

Add chopped garlic and leeks to the mixture, continuing to sauté.

Increase the heat and add tougher vegetables first, such as the chard stems and beetroot, to allow them to cook longer.

Add two tins of canellini beans and one tin of borlotti beans to the soup.

Incorporate frozen peas into the mixture, ensuring they are good quality and unprocessed.

Finally, add the chard leaves and the chopped autumn squash to the soup, allowing everything to cook together.

Equipment Needed

Spice Level:

Dietary

Allergens