I planned to make this Spring Onion Soup, or Scallion Soup, if you prefer to call it like this, for a couple of weeks. As it happened, we were finishing the onions I was buying by eating them in salads. Finally yesterday I made the soup. I’m delighted to say that it turned out as
Carrot and coriander soup is one of my favourites. I’ve made this recipe a few weeks ago, but I didn’t get the chance to take pictures. This was a good excuse to make the soup again, so I can share the recipe. Even my husband likes this soup, even though he is not too keen
I had some cauliflower for another recipe and I’m going to share that soon. As I don’t like waste, I’ve used the remaining veggie for this delicious Cauliflower and Pepper Soup. The recipe is naturally vegan, low in fat, high in veggie content. A portion has an impressive 1.5 portions of your 5-a-day. That is
I saw a recipe for pepper soup and I thought it was a great idea. But I can’t remember where I’ve seen it, if it was in a magazine, a blog or one of my cookbooks. I wasn’t able to go back and read the recipe again, so I made it with what I had
Even though a few years ago I didn’t like soup, now I like it and I have a soup almost every day. As I had sweet veggies, I though of making a sweet soup and condiment it with cardamom to give it the savoury taste. It worked great and I enjoyed the soup. I think
I had a couple of broccoli and, after using the flowers to roast, I thought I should make a soup with the stems because I don’t like wasting food. I like Stilton and broccoli soup and I would eat it often. As there were only 2 stems, the recipe is for only 2 servings. I
I shared a recipe for pumpkin soup last year. I usually make modifications to the recipes I’ve made before because I want to try something new. So, the soup I’m sharing today is different, it’s vegan and is made with roasted pumpkin. To enhance the taste of the roasted pumpkin, I’ve also added smoked paprika,
