Autumn Vegetable Soup Recipe from United Kingdom

Autumn Vegetable Soup

Autumn Vegetable Soup Recipe from United Kingdom
Region / culture: United Kingdom | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6


Autumn Vegetable Soup
Autumn Vegetable Soup

Autumn Vegetable Soup is a hearty and comforting dish that embodies the essence of fall. This recipe brings together a medley of seasonal vegetables and tender chuck steak, simmered in a rich beef broth to create a warming meal. Perfect for chilly evenings, this soup is not only delicious but also packed with nutrients. It's a versatile recipe that can be easily adapted to include your favorite autumn vegetables, making it a staple in any kitchen during the cooler months.


The tradition of making vegetable soup dates back centuries and spans across many cultures. This particular Autumn Vegetable Soup recipe draws inspiration from the hearty, rustic soups found in European cuisine, where root vegetables and meat are slow-cooked to perfection. Historically, soups like this were made to use up the harvest and provide a nutritious meal that could feed many. Over time, it has evolved into a beloved comfort food, cherished for its simplicity and depth of flavor.


How to prepare

  1. Melt the butter in a large saucepan. Add the meat and gently toss it in the hot butter. Remove the meat from the pan.
  2. Place all the prepared vegetables into the pan juices and stir them over a gentle heat to coat them with the butter.
  3. Return the meat to the pot.
  4. Dissolve the stock cubes in the water and pour the mixture over the meat and vegetables.
  5. Add the salt and pepper. Simmer the mixture gently over a low heat for approximately 1 hour.
  6. If the soup is not needed immediately, remove it from the heat.
  7. To serve, bring the soup to a boil and check the seasoning.
  8. If preferred, the soup may be blended until smooth and then reheated for a smoother texture.


  • For a vegetarian version, omit the chuck steak and use vegetable stock instead of beef stock. You can also add other autumn vegetables like squash or sweet potatoes for variety.

Cooking Tips & Tricks

To enhance the flavor of the soup, consider browning the chuck steak pieces before adding them to the pot. This will add a rich depth to the broth. Additionally, roasting the vegetables slightly before adding them to the soup can bring out their natural sweetness and complexity. Remember to cut the vegetables into uniform sizes to ensure even cooking. Lastly, a splash of red wine or Worcestershire sauce can add an extra layer of flavor to the soup.

Serving Suggestions

Serve this soup with a slice of crusty bread for dipping, or top it with a sprinkle of grated cheese for added richness. A side salad with a light vinaigrette can balance the meal with a fresh element.

Cooking Techniques

Slow simmering is key to developing the flavors in this soup. Consider using a slow cooker to achieve a tender, flavorful broth without having to watch the pot closely.

Ingredient Substitutions

If you don't have chuck steak, stewing beef or even ground beef can be used as alternatives. For a dairy-free version, use olive oil instead of butter.

Make Ahead Tips

This soup tastes even better the next day, as the flavors have more time to meld. It can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Presentation Ideas

Serve the soup in a hollowed-out pumpkin or squash for a festive autumn presentation. Garnish with fresh herbs like parsley or thyme for a pop of color.

Pairing Recommendations

A medium-bodied red wine, such as a Merlot or a Pinot Noir, pairs beautifully with the rich flavors of the soup. For a non-alcoholic option, a spiced apple cider complements the autumnal theme.

Storage and Reheating Instructions

Store the soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it slowly on the stove over medium heat, adding a little water or stock if it has thickened too much.

Nutrition Information

Calories per serving

A serving of Autumn Vegetable Soup contains approximately 200-250 calories, making it a hearty yet calorie-conscious option for a meal.


This Autumn Vegetable Soup is relatively low in carbohydrates, with the primary sources being the potatoes, carrots, and onions. A serving of this soup contains approximately 20-25 grams of carbohydrates, making it a suitable option for those monitoring their carb intake.


The fat content in this soup primarily comes from the butter used for sautéing and the chuck steak. A serving contains about 10-15 grams of fat, but this can be reduced by using less butter or opting for a leaner cut of meat.


Chuck steak is a good source of protein, contributing to the soup's satisfying nature. Each serving of the soup provides approximately 15-20 grams of protein, essential for muscle repair and growth.

Vitamins and minerals

This soup is packed with vitamins and minerals, thanks to the variety of vegetables used. Carrots and leeks are rich in Vitamin A, while potatoes and cabbage provide Vitamin C. The beef contributes iron and zinc, making this soup a nutritional powerhouse.


The primary allergen in this recipe is dairy, due to the use of butter. Those with a dairy allergy can substitute with olive oil or a dairy-free butter alternative.


Overall, Autumn Vegetable Soup is a balanced meal that provides a good mix of proteins, fats, and carbohydrates, along with essential vitamins and minerals. It's a nutritious option that can fit into various dietary needs.


Autumn Vegetable Soup is a versatile, nutritious, and comforting meal perfect for the cooler months. With its rich flavors and hearty ingredients, it's sure to become a fall favorite in any household. Whether you stick to the traditional recipe or make it your own with variations, this soup is a delightful way to celebrate the season's bounty.

How did I get this recipe?

I can't forget the first time I saw this recipe for Autumn Vegetable Soup. It was a crisp, sunny day in the early days of fall, and I was visiting my friend Sarah's farm. As soon as I stepped out of the car, I was greeted by the rich, earthy smell of the season's bounty – ripe pumpkins, sweet potatoes, and colorful leaves crunching underfoot.

Sarah welcomed me with a warm hug and a steaming mug of apple cider. As we sat on her porch, catching up on old times, she suddenly got a mischievous twinkle in her eye. "I have something special to show you," she said, disappearing into the house.

She returned a few minutes later with a tattered old recipe book in her hands. "This belonged to my grandmother," she explained, flipping through the yellowed pages. "She used to make the most delicious Autumn Vegetable Soup – it's a family favorite."

As I watched Sarah gather the ingredients and start chopping vegetables, I couldn't help but feel a pang of envy. I had never learned how to cook from my own grandmother – she had passed away when I was just a child, and my mother had never been much of a cook herself.

But as Sarah guided me through the steps of making the soup, patiently explaining each ingredient and their importance, I felt a sense of connection to my own past. It was as if my grandmother's spirit was guiding me through the process, whispering secrets in my ear.

The soup simmered on the stove, filling the kitchen with its hearty aroma. Sarah ladled out steaming bowls for us to enjoy, and as I took my first spoonful, I knew that this recipe would become a cherished part of my own culinary repertoire.

Over the years, I perfected the recipe for Autumn Vegetable Soup, tweaking it here and there to suit my own tastes. I added a splash of balsamic vinegar for a touch of sweetness, and a sprinkle of fresh herbs for a burst of flavor. Each time I made the soup, I felt a sense of pride and accomplishment, knowing that I was carrying on a tradition that had been passed down through generations.

I shared the recipe with friends and family, who raved about its deliciousness. I even entered it in a local cooking competition, where it won first prize and earned me a spot in the town's hall of fame.

But for me, the true joy of making Autumn Vegetable Soup wasn't in the accolades or the awards – it was in the memories it brought back, of my grandmother's gentle hands guiding mine as we chopped vegetables together, of the laughter and love that filled her kitchen whenever she cooked.

And so, whenever the leaves start to change and the air turns cool, I pull out my grandmother's old recipe book and make a pot of Autumn Vegetable Soup. As I stir the rich, fragrant broth and inhale the comforting scents of carrots and squash, I feel her presence beside me, smiling down at me with pride.

I may not have had the chance to learn how to cook from my own grandmother, but thanks to Sarah and her treasured recipe, I have found a way to honor her memory and keep her spirit alive in my kitchen. And for that, I am eternally grateful.


| Beef Chuck And Blade Recipes | Beef Stock And Broth Recipes | British Recipes | British Soups | Cabbage Recipes | Carrot Recipes | Cauliflower Recipes | Leek Recipes | Onion Recipes | Potato Recipes |

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