Gazpacho is a classic Spanish soup, usually served cold in summer – refreshing and nourishing. Here’s Kimiko Barber’s Asian take, which features characteristic Asian ingredients of ginger, rice vinegar and soy sauce.
This is a creamy but refreshing soup – nutty with edamame, fresh with asparagus, and made smooth by potatoes rather than cream. The pesto with it is a mizuna pesto, peppery and similar to rocket pesto.
This creamy but light and refreshing soup is a great start to a meal, break between courses, or served in little cups as a part of your party nibble offerings.
Roasting the vegetables in this Mediterranean-style soup provides a deeper, richer flavour. Enjoy this soup hot or cold with the olive-dotted bread.
This deeply verdant soup is as nourishing as it looks. Nettles are like a richer, sweeter and nuttier version of spinach.
This broth is cleansing and nourishing. The handmade wontons will leave you with a sense of accomplishment and this skill is transferable — you can craft parcels different cuisines and with many different fillings.
Mussels are a great dinner option, they are relatively cheap, readily available and versatile. From creamy curry sauces to lighter white wine broths you can tailor them to suit any diners palate. This recipe keeps it classy and classic with tomato & chorizo.
On a bit of a #cleaneating tip after the weekend, I cooked up this pumpkin soup made creamy by the addition with tofu rather than cream. It has plenty of personality thanks to the depth of the roasted pumpkin flavour, the kick of chilli and the freshness of coriander and tang of lemon.
Here’s a little menu to celebrate the first round of the 2014 World Cup semifinals – German Bretzels and Moqueca de Piexe (Brazilian Fish Stew).
The creaminess of avocados and delicateness and sweetness of white fish are a match made in heaven. This soup is light and fresh and can be served an a entree or a main, hot or cold. It is the perfect soup to serve at a afternoon Spring lunch with a refreshing glass of Riesling.