It’s finally autumn and I’m so happy! I’ve been waiting for that crisp breeze, those crunchy leaves, enormous scarves and most of all… the food!
You can’t eat stew in the summer, it warms you up too much. But as soon as September hits I’m ready. Yummy root veg and tasty meat in a good gravy AND it’s nutritious and full of vitamins, it’s a real winner for me!
It’s so easy to make and you can change it up with what meat you use and whatever veg you have in the fridge!
- 6 low fodmap sausages (these sausages are excellent and low fodmap)
- 2 spring onions (green tops only)
- 1/2 medium swede
- 3 parsnips
- 3 carrots
- 3 medium potatoes
- Enough low fodmap stock to cover the stew – I’ve just discovered these low fodmap stock cubes which are great!
- 1 glass of red wine (optional)
- 1 tbsp tomato puree
- Salt and pepper to taste
Brown the sausages in a pan, then remove and slice into chunks. We’re only browning them here so there’s no need for them to be cooked through as they will be cooked in the stew.
Peel and chop up all of the veg and finely slice the spring onion.
Tip the veg and sausages into a deep, large pan or slow cooker and pour in the rest of the ingredients.
If using a pan, simmer on a low heat for 1-1 ½ hours or until the veg is soft.
If using a slow cooker, leave for 3 to four hours.
A hearty, nutritious soup is perfect for the bitter winter months and is wonderful for soothing sore throats and colds.
I picked this recipe up when I was working as a cook in a tourist farmhouse kitchen. This was their staple soup recipe and was always popular with the customers. It’s a very easy recipe and the amounts of the ingredients I have given are just a rule of thumb and can be varied to what you have in the larder! This recipe tastes great as a broth but I also like to blend it to create a thicker, fuller flavoured soup.
1 small swede
4 medium sized carrots
1 large onion
2 pints of chicken stock
½ tsp mixed spice
½ tsp celery salt
butter for frying
salt and pepper for seasoning
Chop up all of the vegetables into medium sized chunks and throw into a large pan. Fry gently in a little butter until just softened. Then pour in the chicken stock until it just covers the vegetables and add the mixed spice and celery salt. Cover and leave on a low heat for about 30 minutes to an hour, stirring every now and again.
Once all the vegetables are soft, taste and season with salt and pepper. As I said above you can either serve this straight away or blend it before you do so. I would recommend removing a little of the stock before you do this, just to make sure that once blended it is not too thin (you can always add the stock back in once blended). This soup is wonderful all year round but there’s something so cosy and comforting about a bowlful of soup when there’s a frost outside!