A buttery, butternut soup with potato and thyme brings out the flavour of autumn in so many good ways.
This soup is surprisingly delicious. It’s loaded with veggies, all of them green, and not much else. It has kale, but doesn’t taste like it, and there’s also celery, zucchini and other green things, but it doesn’t taste like any of them either. The Paddington Foodie, who is the star creator if this soup, said everyone…
Broccoli soup with almonds and leek makes a delicious entree or even a light dinner: just have more if you’re still hungry!
This light but tasty chicken soup boasts a decent chicken flavour supported by lemon thyme and a touch of chilli. It’s the ideal soup for feeding to your family when they have a bad head cold. It’s also great for those really hot nights: somehow chilli and stifling heat go together, or maybe we’re just a family that loves its chilli.
Leek and potatoes combine to make this soup a real classic. We enjoy this as a hearty evening meal or Sunday lunch rather than the more formal, pureed presentation. Sometimes, we take out a little, puree that, and pour it back in to thicken the soup a bit.
This combination of chicken and leek surprises the first time you make it. The ingredients look like they don’t add up to much, but the flavour of the final is deliciously delicate, and it doesn’t take too long to make. I always think of it as an ideal summer meal: for those evenings when you want…
This lentil soup is my favourite: it’s easy to make, simultaneously filling and refreshing, and really, really delicious. Who would have thought a straightforward combination of lentils and vegetables would work so well?
This light soup is an ideal starter, preparing the way for a more substantial roast or casserole. The leek and celery blend together with the rich, velvety flavour of the shallots. A dash of cashew cream finishes it off.
Zucchini lasange makes an excellent Sunday brunch that will give you some get-up-and-go for the rest of the day.