Vegetable stock is quick and easy to make. It adds subtle undertones of flavour to your soups, casseroles and other dishes.
In the winter, I love home-made soups for they are warm and satisfying when it’s cold outside. This mushroom potage is easy-to-make, is nutritious and it freezes very well making it a great one to do when batch cooking.
Borscht is a traditional Russian recipe with an earthy tang from the beetroot with a very slightly sweet flavour from the cooking apple. It’s a great winter soup: it’s rich colour helps lift your spirits on a cold winter’s day.
I love Japanese food. Traditional miso soup has a strong flavour, so this miso noodle soup is an east-meets-west version that is less strong and yet still includes miso and tofu, both made from fermented soya beans providing you with protein, fibre, an array of vitamin and minerals and bacteria that benefits your digestive system.
This rich, hearty and mildly spicy soup takes a little longer to make than some, but the different flavours and textures makes this a special soup to enjoy when the temperature dips and you need warming up from the inside.
A thick, hearty carrot and coriander soup that is quick and easy to make – perfect for a cold day when you need to warm-up on the inside.