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.