Freshly butchered to order by our expert team!
£35 Minimum Spend | FREE delivery for orders over £90*
Accredited Soil Association Organic
Cart
Your cart is empty
4
15 minutes
40 minutes
Soup
Autumn Recipes
This delicious soup is great for using up leftover vegetables from your Eversfield Organic box. It's a cheap and healthy meal choice that helps reduce waste.
You can make endless variations and because it is extremely versatile, you can adapt it for those following a plant-based diet.
1 Organic White Onion
2 Organic Celery
2 Organic Carrots
Winter Herbs - whatever you have in your fridge - sage, rosemary or thyme
3 slices or rashers of Organic Smoked Streaky Bacon (optional)
Organic Winter Greens (try organic kale, organic cabbage or organic spinach)
400g tin of Organic Canellinni Beans or Butter Beans
Organic Vegetable Stock Cube
100g Organic Spaghetti
Parmesan (optional)
Put the diced onion, celery and carrots in a pan with a tablespoon of butter or olive oil (if vegan) and cook on a low heat until the vegetables start to soften.
Add a handful of chopped bacon if using and a tablespoon of chopped herbs to the pan, cook for a further few minutes, but without letting the vegetables brown.
Add 750ml of vegetable stock to the pan and bring to the boil.
Add around 100g of broken spaghetti strands, a can of drained beans and a handful of shredded greens to the pan. Simmer for 15 minutes, or until the veg and pasta are tender.
Season to taste and serve with a grating of parmesan and some crusty bread.
