A soup that lends itself to using what’s in the storercupboard and the fridge. You’ll find how to adapt this Italian soup to make a middle-eastern chickpea and lentil soup at the end of the recipe. Use any type of lentils from Puy to the black Beluga lentil to the brown POD lentils from Castelluccio di Norcia.
A light lunch or snack that’s both healthy and easy to make. Use ripe pears or apricots instead of figs…
A healthy and delicious soup that includes three of your five-a-day vegetables. You’ll need a blender or food processor (though we used our NutriBullet which is a bit on the small side so we blended the soup in two batches). The soup freezes well and you can add a spoon of sour cream or crème fraiche and some toasted nuts or seeds before serving.
When you have a punnet of cherry tomatoes you’re rich! We cut some of them in half, keep a few…
Ripe juicy plums are halved and fried in olive oil until golden, sprinkled with crumbled feta cheese and garnished with maple syrup and fresh mint leaves. Serve as a starter or instead of a cheese course. It takes 4 minutes to make! Peaches or apricots work just as well.
Mushrooms have so much flavour and are such good value – you can make a fine soup for four people from one punnet. Use parsley or basil or even coriander instead of thyme, skip the carrot if you don’t have one (though it adds sweetness) and fry a clove of garlic with or even instead of the onion.
Usually when we make vegetable soups, we use stock as a base because it adds flavour but with this recipe you can just use water. There is no need to fry the vegetables first so it is the easiest soup to make. It is a rich sunshiny vibrant orange soup and is an ideal soup to make anytime of the year, warming in Winter, cheery in Summer!
This potato and kale soup is one of the dishes we associate most with Portugal. Substitute spring greens or any dark variety of cabbage for kale.