This creamy mushroom and carlin pea soup with tahini and miso is a rich, savoury bowl packed with deep umami flavour. Earthy mushrooms blend with nutty carlin peas for a hearty, protein‑boosted base, while tahini adds silky creaminess and miso brings a subtle, salty depth. It’s an easy, nourishing soup that’s perfect for autumn and easily adapted to be fully vegan.
Creamy Mushroom and Carlin Pea Soup with Tahini and Miso
Yellow split pea, cabbage and saveloy soup
This soup was inspired by a Nigella Lawson recipe, yellow split pea and frankfurter soup from her book, FEAST. I had some organic yellow split peas sat there in jar crying to be used, half a hispi cabbage in the fridge and some saveloy’s in the freezer. Saveloy is a seasoned sausage made from pork and typically served boiled or steamed and are often served in fish in chip shops here in the UK, similar to a frankfurter but with a firmer texture. Serves a hearty serving for 3-4
Dreamy, creamy, mushroom, miso and bean soup
I put together this soup predominantly by a few ingredients I had left over in the fridge and I needed too use them up. I had bought some yellow sticker mushrooms and very kindly been sent some amazing oat miso to finish this soup off, but you can use any miso you have.
Spicy nduja, pepper and pasta soup
This soup came about as a bit of a fridge forage and I think it’s my favourite of this years soup season so far, you can omit the nduja if you wish to keep it vegetarian it will still be incredibly punchy and spicy and more importantly warming from the cold outside.
5 Pea and ham soup
A quintessential British soup made using a mixture of dried British peas and smoked ham, healthy and vibrant and super easy to make using a pressure cooker.
Sopa de Fideo
This is a very easy soup to make using store cupboard ingredients and spices, kids will also love it as it’s not too far removed from spaghetti in tomato sauce. Fideo is a Mexican pasta, but you can use vermicelli or other thin straight pasta, even spaghetti broken up into 1-inch pieces, omit the chicken if you want a vegetarian option.
Spicy hot and sour mushroom soup
There are as many version of hot and sour soup across Asia as there are nourishing chicken soup across Europe, once you master the base of this soup you can make it your own using whatever vegetables, meats or fish as you like, here I’ve used white and brown Shimeji mushrooms, also known as beech mushrooms but you can use any mushroom of your choice and make it as spicy or tame as you prefer.
Hungarian Goulash and Csipetke noodles
Goulash is more of a soup than a stew, it’s packed with lots of vegetables so feel free to swap and mix them up, swap the celeriac for parsnip or skip the potatoes and add some squash, if you don’t have fresh tomatoes then use tinned or tomato puree. The only ingredients you can’t miss out are the paprika and caraway or it simply wouldn’t be a goulash.
Barley and vegetable soup
We love soups in winter and this is a nourishing comforting bowl to warm the soul. Feel free to make it vegetarian by using vegetable stock and make it vegan by using vegan cheese, use beef stock instead of chicken if you have a preference, I’d even go as far as saying use Oxo or Bisto if that’s your choice.
I’ve used some basic vegetables here, onions, garlic, carrot and leek so again you can add or swap using whatever veg you have in at the time.
NOTE: Prep time doesn’t include soaking the barley
Carrot, lentil and miso soup
Autumn through to winter always gets us craving for a bowl of soup, miso is an ingredient we have embraced the past few years and always have some in the fridge, it sits happily there for ages and it’s very good for you. The inspiration here came from a book called ‘Miso Tasty’ by Bonnie Chung and it will teach you every thing you need to know about Miso.