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 “.
A hearty vegetarian soup from Tajikstan which I found in ” Samarkand” by Caroline Eden and Eleanor Ford. As an alternative to the herb paste you can add a dollop of herbed Suzma or you can just stir in some chopped greens for the final 5 minutes of cooking.
