Occasionally (or, possibly, fairly often), I binge-buy vegetables. Last Wednesday was such a day. Whatever the reason — (ir)rational distractedness? — I apparently ordered, from our London supplier of local British produce Farm Direct, carrots, cauliflowers, broccoli, leeks, turnips, kohlrabi, pumpkin, celery stalks and root, onions, peppers… I may be forgetting something? — Mushrooms!
I rarely buy food with the intention of a specific recipe. Usually, especially with produce, it’s what looks good and is available, and since the season has changed there was exaggerated enthusiasm about all the new things. Which doesn’t solve the problem of what I will be doing with all of this, but an easy guess would be: soup!
Here are a few autumnal soups that I like going back to, over the years.
Spicy lentil and red kuri squash soup
Parsnip and butternut squash soup with sage
Soba noodle soup with meatballs and bok choy
Cream of cauliflower soup with salmon roe
Five-ingredient pumpkin leek soup
Tags: autumnal soups, fall soups, soup, Vegetables
Nettle and Quince 
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