Shettleston Community Growing Project


carrot apple ginger soup


  • 1 tbsp extra virgin olive oil + more for garnish
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 tbsp fresh grated ginger
  • 1 large apple
  • 4 or 5 large carrots, peeled and chopped
  • 4 cups vegetable stock
  • pinch of nutmeg
  • salt and freshly ground black pepper, to taste



1. In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple of minutes on low. Add chopped apple and carrots and cook for a few minutes more.

2. Add the vegetable stock, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes, or until tender.

3. Carefully transfer this mixture into a blender (or you can use an immersion blender), add a pinch of nutmeg, and blend until smooth. You might need to do this in 2 batches depending on the size of your blender. You don’t want the soup more than halfway full or it might explode through the top. Make sure to allow steam to escape through the top of the blender lid too.

4. Add salt and pepper to taste. You can also thin the soup out a bit with more stock. Serve and garnish with freshly ground pepper and a drizzle of olive oil.

Autumn is the perfect time to start preserving ... with just a little time and effort, a large heavy-based pan, wooden spoon and a handful of sterilised jars you can make fantastic preserves at home.

Here's a recipe for caramelised onion chutney, one of the chutneys that we made using produce grown on our site in recent weeks to take to the fantastic Let's Eat Glasgow local food festival to give folk a taste.

range of chutneys for sale at Let's Eat Glasgow food festival

If you bought some, we hope you enjoy it - once opened, keep refrigerated and try to use within 4 weeks. 

Apart from the hassle of peeling and deseeding the butternut squash, this soup is incredibly easy to make and delicious too!


  • 1 butternut squash, about 1kg, peeled and deseeded
  • 2 tbsps olive oil
  • 1 tbsp butter
  • 2 onions, diced
  • 1 garlic clove, thinly sliced
  • 2 mild red chillies, deseeded and finely chopped
  • 850ml hot vegetable stock
  • 4 tbsps creme fraiche, plus more to serve



  1. Heat oven to 200C / 180C / Gas 6. Cut the squash into large cubes, toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
  2. While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and three-quarters of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  3. Tip the squash into the pan, add the stock and the creme fraiche, then whizz with a stick blender until smooth. Season to taste.
  4. Serve the soup in bowls with swirls of creme fraiche and a scattering of the remaining chopped chilli.

This simple almondy cake is a great way of using up pick-your-own raspberries.

With thanks to BBC Good Food for Top 10 things to do with raspberries.

A bowlful of sweet and spicy comfort to warm you up after you've put the garden to bed for the winter.