The kids are back at school and autumn is approaching, so what better time to knock up a batch of this really simple and delicious soup from BBC Good Food magazine?  It serves 6 so any you don’t use you can freeze.  I hope you enjoy it.

Ingredients
2 tbsp butter
2 small leeks, sliced
800g carrots, roughly chopped
2 tsp clear honey
small pinch dried chilli flakes (optional)
a bay leaf
2 1/2 litres vegetable stock
soured cream or yoghurt, to serve

Method

• Melt the butter in a large saucepan over a medium heat.  Add the leeks and cook for 3 minutes until starting to soften.  Add the carrots, honey, bay leaf and chilli flakes (if using) and  then cook for 2 minutes.
• Pour in the stock, bring to the boil and simmer for 30 minutes.  Blend in batches, return to a clean pan and season to taste.  When ready to serve, bring it back to a simmer and ladle into mugs.  Add a swirl of soured cream or yoghurt to the top and serve with garlic bread or bacon butties

Please feel free to browse all the recipes and tips I have on here, it’s all free to use but of course there are costs involved so if you like what you see and feel able to, please consider popping something in my tip jar so I can keep on cooking and sharing, and thank you!