Today we have a few suggestions by the lovely Melissa and Jasmine Hemsley, of Hemsley & Hemsley.
Thick, thin, hot, cold, sweet, spicy, savoury and seasonal, any which way, soup is our soul food and go to meal. So after 79 recipes we thought we'd dedicate our 80th post to this - soup, glorious, soup.
Cooked vegetables are nourishing, warming and gentle on the digestion, as is bone broth - a tasty superfood promoting optimal gut health, aiding the absorption of vitamins. We love the South American proverb "Good broth will resurrect the dead," and believe us, a hot mug has sorted us out many a time!
So for a hit of nourishment, cook up a soup with a homemade bone broth, plenty of fresh veggies and a whole lot of love - a powerful combination. Then just throw in some herbs or spices to season and keep your tastebuds entertained.
We recommend using our soup recipes as inspiration and run wild with them - use the spice mix from the mung dahl recipe to flavour whatever vegetables you have left in the fridge. Add miso and ginger from the miso carrot recipe to a huge bunch of kale to make the perfect green soup. Blend your leftover vegetables from your Sunday roast with some mexican spices and transform them. Any leftover cooked beans? Whizz them in for extra creaminess. Make a jar of the brazil nut cream or the garlic herb dressing from the winter minestrone and use it to top your soups - sprinkle over grated cheese, butter-fried onions or grated courgette and toasted pumpkin seeds.
In no particular order (we just couldn't decide which we loved more) here are our eight favourite soups. Soups so good you could eat them for breakfast, lunch and dinner.
THE GREAT EIGHT
Miso carrot - we love the earthy deep flavour of miso. Choose a traditionally fermented miso for a real health food condiment. We like Clearspring brand - experiment with different varieties and add to anything you like for a light umami taste. See the recipe here.
Broccoli ginger white bean - featuring immune boosting ginger and a rich creamy texture thanks to blended beans - this soup is great way to use up the less popular broccoli stalks which are still packed with vitamin C.
Roasted squash and tomato - roasting the squash and tomatoes intensifies their rich, sweet flavours - we use good quality canned tomatoes in the winter and plenty of rosemary, great for circulation a must for the cold winter months.
Watercress soup with brazil nut cream - watercress is bursting with vital nutrients and minerals and luckily for us Brits, watercress is available nearly all year round.
Mexican squash - bring a little warmth to your mouth and bellies with the help of some Mexican spices - a perfect complement to a creamy squash soup. Be sure to squeeze in plenty of fresh lime juice.
Winter minestrone - a filling, choc a block soup. We love adding all sorts of veg to this minestrone, along with gluten-free buckwheat pasta spirals, borlotti beans and a kick of a garlic herb dressing to bring it to life.
Mung dahl - This dahl is our secret weapon for counteracting indulgences, giving us a boost any time we are feeling less than our best. A good source of protein, mung beans are mellow but satisfying, making this lightly spiced, anti inflammatory soup a winner every time.
Kelp pot noodle - our version of a pot noodle using kelp noodles - long strands of sea vegetable. No cooking required, just throw them in with leftover vegetables for a great texture. Add a spoonful of miso and lime, top with hot water and enjoy - the perfect work lunch!