Warm autumn soups

It is one of the best things when it becomes chillier in autumn - to make hot soups. I am hugely ffond with all kinds of pureed soups. Here are a few ones I made recently, which I liked really much! Really simple but good. Root vegetables are a Big Word.

Red turnip-soup

1 large turnip
1 beetroot
1 small onion (or half big)
salt & pepper

Peel and slice the vegetables into a kettle, and pour water just enough to cover them. Let simmer under cover until soft. Puree with a blender and add salt and pepper to your liking.
I didn't really add any spices here, because it tasted so velvety and soft on it's own, the apple gives a nice flavor. But I ate this with blue cheese and sprouts!

Beetroot-celery soup

4-5 beetroots
1 red onion
few garlic cloves
4-5 stems of celery
few tbsp coconut milk
coconut oil
herbs, cumin seeds, salt, pepper

Peel and dice the onion and garlic, saute them in the coconut oil for a while. Add the celery and beetroots, pour water until they are just covered. Let simmer under cover until soft. Add spices and coconut milk, puree with a blender. Taste if needs to be added something. Serve with roasted sun flower seeds.

Rhye-flaxseed rieska

I craved for something warm and I craved for bread. I found an inspiring recipe of a rhye-bread on a flax-seed package, and I used the idea from it. I ended up making these flat breads, which they call "Rieska" in finnish.

Rhye-flaxseed FLATbreads!

3 dl sesameseed (or any other, like oat, coconut) milk
(soaked sesameseeds+few figs, dash of salt & cardamum and blended with water)
1 tsp of baking soda
½ tsp of baking powder
dash of salt
cumin seeds
few tbsp of sugar / syrup
½ dl flax seeds (whole)
about 5 dl rhye flour

Mix all the ingredients except for the flours, add them last. The batter becomes quite thick but sticky. Let the oven heat in 200 degrees. Take small balls of dough and pat them into round flat breads on the baking sheet. Stick with a fork and let bake in the oven for 12-15 minutes until slightly brown. Enjoy warm with a splash of olive / coconut oil (or butter), salt, pepper and herbs!