Another lovely soup using pumpkin or squash from ” River Cafe Two Easy” by Rose Gray and Ruth Rogers. You can use peanut squas or butternut sqaush instead of the pumpkin- all are best when very ripe with plump seds. The fresh tomatoes can be replaced with thinned tomatoes, drained of their juice.
A robustly flavoured and garlicky fish soup from ” Real Food ” by Nigel Slater.Its served as a bowl of clear fish soup with the fish to follow. It works well with large boned fish such as grey mullet, red mullet and monkfish. Make sure all the scales have been removed , clean the fish but leave on the bone.
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 “.
