I crave vibrant, zesty food in winter and this soup is just that. The ginger, garlic, lemongrass and thai basil make it reminiscent to a thai green curry.
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Ribollita is a classic Tuscan soup usually made with stale bread and white beans. I’ve kept this one gluten free and made it all about the butterbeans.
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Flavourful and gently spiced, this soup has a wonderful creaminess to it that is the perfect match for crunchy croutons or a slice of hot buttered toast. Roasting the cauliflower brings a rich nuttiness that is perfect on a chilly afternoon. I often double the recipe and freeze half in portion-sized batches.
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I called this a noodle soup because that is how I like to enjoy it. I like the brevity of cooking rice noodles (usually less than five mins) and this is just the sort of thing I will make midweek when I realise that it’s just past lunchtime and my belly is growling. I like to use brown rice vermicelli noodles but you could use any sort of rice noodle or even rice for that matter. Serve it with rice and it could be a curry, or omit the noodles and make it a soup. It is fresh, flavourful and reheats well too.
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I love a chilled gazpacho in the summer. It is the perfect summer starter and can be made in no time at all. Bung it all in a blender and ta da! I love to serve mine almost as an Aperitivo in small glasses whilst my guests chatter away. I’ve used British Zara strawberries for this which add a beautifully subtle sweetness to this gazpacho
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There is nothing more comforting than a warm bowl of soup when the weather turns cool and the sun sets earlier and earlier. I love the simplicity of this soup and its one you can probably make with what’s in your cupboard. The hazelnut butter adds a wonderful richness to it but feel free to use almond butter or even peanut if you’ve none to hand. I’ve included instructions on how to make the crispy rosemary. This isn’t a must but it is a delicious addition and really takes very little effort.
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