Autumn Soup

Autumn Soup

Autumn Soup

Allergens: Celery, Milk, Wheat

Ingredients (to serve 10 children)

1 onion

50g unsalted butter (contains milk)

1 stick celery (celery)

300g butternut squash

300g chopped carrots

1 tsp thyme

200g quinoa

1 litre vegetable stock

50ml single cream (contains milk)

200g chickpeas

600g French bread (contains wheat)



  1. Roughly chop the onion and celery and saute in the butter until soft, add to slow cooker
  2. Put the squash, carrots, rinsed quinoa, thyme and stock into the slow cooker and cook for 3 hours on high until the carrots are soft
  3. Blend the cooked soup with a stick blender and season to taste
  4. Once re-heated, add the single cream to the soup
  5. Present the cooked bread 10 minutes after the soup to soak up the remaining meal (unfortunately if you offer the bread together with the soup then the children are less likely to finish both.


Cheese Muffin Ingredients (makes 10- 12)

125g self raising flour (contains wheat)

0.5 tsp salt

2 tbsp granulated sugar

85g half fat cheddar cheese, grated (contains milk)

1 egg 

240ml semi-skimmed milk (contains milk)

90ml vegetable oil



  1. In a large bowl mix the dry ingredients, add the cheese and any herbs or chopped savoury ingredients
  2. In another bowl, beat the egg with a fork, stir in the milk and add the oil
  3. Pour all of the wet ingredients into the dry, stir until just combined.  The batter may be lumpy but no dry flour should be visible
  4. Spoon into muffin tin, sprinkle with sesame seeds to taste,  bake for 20 minutes at 180℃ until tops are lightly browned
  5. Allow to cool, it will make the muffins easier to take out of the tin
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