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.
A spicy, creamy, comforting soup from Egypt which I found in ” Med” by Claudia Roden. If you like you can serve with a caramalised onion garnish. Instructions for this are at the end of the recipe.
This is more substantial than a soup and makes a filling lunch or supper served with some fresh bread. The recipe is from ” The Hidden Hut” by Simon Stallard.
A lovely thick bowl of chowder for the winter months. Its from ” Roast Figs Sugar Snow” by Diana Henry. I have had this book for many years but it has recently been reissued.
