All recipes featured are our own unless otherwise stated. We love to cook and our inspiration comes from everywhere. We have travelled the world, eaten out in countless places and about to lose count of our literary food based collection. Ingredients are always fresh, we very rarely use processed food, everything is achievable at home if you want it to be.
Please feel free to rate, comment or give feedback on anything you see, cook yourself or just have an opinion on. We won’t bite back, promise.
Spicy nduja, pepper and pasta soupThis 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 soupA 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 FideoThis 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 soupThere 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 noodlesGoulash 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 soupWe 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 barleyCarrot, lentil and miso soupAutumn 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 soupMy 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 thingLeek, fava bean and thyme soupDried split fava beans are very easy to use, they cook down after a slow simmer and make a lovely smooth soup