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Green pea, spinach and cress soup

15 minutes

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Fresh and dried porcini mushroom soup

10 minutes

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20 minutes

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8 – 10 hours

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Soup recipes

Beetroot soup with smoked mussels

10 minutes

Udon noodles in miso broth

By Phillippa Cheifitz

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

2 tablespoons miso paste
2 cups bonito-flavoured soup stock
200 g udon noodles, cooked
50 g tofu, cut into tiny cubes
1 tablespoon wakame seaweed
50 g paper-thin slices of fresh salmon

For garnishing: 1 spring onion, shredded

Method

Mix the miso to a paste with a little of the soup stock and set aside.
Heat the remaining stock with the noodles. Stir in the tofu and wakame and simmer until the wakame expands.
Whisk in the miso paste until smooth and heat through, but do not boil.
Add the salmon.
Garnish with spring-onion shreds.

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Harissa-rubbed chicken with heirloom tomato salad

Green pea, spinach and cress soup

Fresh and dried porcini mushroom soup

Italian tomato and broken spaghetti soup

Cauliflower cheese and ham soufflés

Moroccan rubbed lamb chops with pumpkin couscous

Wok fried duck and Asian greens

Whole mushroom pilaf with parma style ham and rocket

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Pork ragout with orange and chilli

Middle Eastern spiced chicken and rice

Beetroot soup with smoked mussels