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.
Spicy nduja, pepper and pasta soup
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.
Roasted tomato soup
My mother used to make an amazing tomato soup, I have fond memories of the smell coming from the kitchen of tomatoes roasting away. She never used fresh garlic or basil as I have here and chilli was very much not on the palate of Morecambe folk in the late 70’s and 80’s so feel free to omit if chilli heat is not your thing
Leek, fava bean and thyme soup
Dried split fava beans are very easy to use, they cook down after a slow simmer and make a lovely smooth soup
Sunday veg soup two ways
Don’t waste any of those vegetable that you didn’t use for your Sunday roast they make an easy tasty soup instead.