Soup

Bone Broth
Have you tried our vindaloo lamb shanks recipe? Do, it’s a hearty meal for dinner. But make sure you keep the leftover bones – you can substitute them for the beef bones in this broth, which really is like drinking a hug in a bowl
Carrot, Fennel Seed and Lentil Soup
Power through your day with this simple soup. The addition of carrots lends both flavour and nutrition, while fennel seeds add a touch of anise to this comforting staple
Tahini Roasted Aubergine Soup
Rustle up this nutritious soup using basics. The mellow flavour of aubergine pairs well with tahini for a subtle side that won't overpower the rest of your meal
Three Lentil Aash
Commonly found in Iranian cuisine, aash is a thick soup or stew that can be made with varying ingredients. Our version has tamarind which lends it a delicious tangy flavour
Lemony Bean, Chicken and Pesto Broth
Made from basic pantry ingredients, a bowl of this wholesome broth is comfort food at its best
Creamy Cashew Celery Soup with Olive Oil
Packed with protein, fibre and antioxidants, this creamy soup is flavourful and requires minimal prep time
Summer Tomato Broth with Mozzarella and Basil
This clear, light broth has a delicate flavour and, best of all, doesn't require any cooking
Green Gazpacho
Cool off after a long, hot day with this green soup featuring cucumbers and mint
Chilled Vietnamese Noodle Soup
A chilled, flavourful broth is the base for a lot of fresh, crunchy vegetables. We've used dried rice vermicelli noodles here but you could swap this out for another noodle of your choice
White Almond and Grape Gazpacho
Why not cool down with a cold soup? This white almond and grape gazpacho is a twist on the classic Spanish version and has a light, silky feel to it
Chilled Summer Sweetcorn Soup with Prawn Salad
Crunchy charred corn and tangy prawns up the flavour and texture of this easy-to-make sweetcorn soup
Red Lentil Soup
Lentils are a great way of feeding the family on a budget. Packed with protein and ideal for batch cooking, they're great flavour absorbents, hard to overcook and more often than not, taste better the next day