This is a great way to use up any leftover blue cheese which is past its best. Cashel or Stilton cheese work well, and a little Roquefort in the mix will give the soup a more gutsy flavour. The recipe is from ” Real Food” by Nigel Slater and the soup can also be served chilled.
An invigorating, satisfying and wholesome lentil soup from the inspired vegetarian cookbook ” Dinner” by Meera Sodha. You can use any greens you like but make sure they are cooked until they are soft. The yoghurt and fried onions to serve are optional but highly recommended.
This laksa is full of vibrant flavours and a meal in a bowl. I found the recipe in ” Real Food” by Nigel Slater, which remains one of my favourite recipe books .
Another soup from ” Greenfeast: autumn, winter” by Nigel Slater. I have also seen a version of this recipe where pork meatballs are added to the soup. You can use any stock you like for this soup- homemade, ready made from a supermarket or made up from bouillion powder.
Aquacotta is a simple but classic Italian soup from the Maremma coastal region of Tuscany. I found this version in Claire Thomson’s “Veggie Family Cook Book “.
