As you know, I am stupidly excited about ticking into autumn. While most people get all enthused about bare legs and sandals, I feel the same about coats and tights and long-sleeved velvet minidresses.
I also get pretty happy when my lunches – I make a packed lunch for myself every day – can transition from salads to soups. Although I do my best to make it interesting, there is only so much that you can do with a salad – usually I jazz things up on a Friday with some avocado or artichoke, but that’s as exciting as it gets.
When it comes to soup, there’s a whole world of possibility. My hand-held blender is one of my most useful possessions.
My favourite types fall into two categories – silkily blended chunky vegetables (like butternut squash or parsnip), or Thai-style thin broth with lovely soothing noodles and little vegetables like sugarsnap peas or mini corn floating in there.
I already can’t wait for a winter of nutritious and yummy soup! I like it super spicy and hot, especially after a chilly run along the beach.
If you do, too – here is my very easy recipe for pumpkin soup, first published on my mum’s brilliant blog!