Soup for Every Day: 365 of Our Favourite Recipes

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Use a heavy pestle and mortar to crush the coriander seeds. You can also use ground coriander, but the whole seeds tend to have more flavor. Put into the pot.

The cheese adds a special touch to this soup, which makes it go from an everyday soup to a festive soup.Served with crispy, homemade croutons and a dash of sour cream, this light soup becomes a highlight. Tips for a good resultNew Covent Garden Soup Co. have celebrated this year’s summer by bringing out a great new range of soups. But, even better than that, they invited me to come and try them. Add a few drops of creme fraiche, Greek yogurt, sour cream, or creme fraiche that has been thinned with a little milk. In general, the bigger the courgette (zucchine) the more bitterness it holds. So you better choose smaller ones.

Next up were the cold soups. I’m a ‘COLD SOUPS ARE WRONG’ kind of girl but I’m always up for a challenge, especially a soupy one and so I gave them a go. I should point out that the following two soups don’t have to be eaten cold, they can also be heated up. Small daughter absolutely loves this soup, it’s a close second to leek and potato for her. I have to say that I was a bit surprised that she took to it the way that she did when I first made it – I expected a bit more resistance to a soup other than leek and potato – but it’s a pleasant green colour, slightly creamy from the Brie and is actually just a very nice soup so there’s nothing for her not to like! get the grill really, really hot. Cut the tomatoes in half and put the halves, cut side up, on a baking sheet. Broil until the tomatoes are soft and the edges are starting to turn brown. This took me about 30 minutes. When it was soft but still a little dark, I took it out and set the oven to gas mark 5. Melt the butter in a large Dutch oven or soup pot over medium-high heat. Add the onion and cook it for about 5 minutes, until it becomes soft. Put in the garlic and cook for one more minute. The Parsnip, Apple & Elderflower was first to be tried. Weird. But nice. Very nice, in fact. It’s something that would be great at a picnic or BBQ.Slater finishes his soup with toasted cumin seeds, olive oil and microgreens, Tovey tops his with chopped parsley and serves croutons on the side, and Singh-Watson gives a whole list of garnish suggestions that, in addition to some of the above, includes toasted almonds, orange flower water, walnut, hazelnut and sesame oil and “one heaped teaspoon of ground mixed Moroccan spices, such as caraway and cumin with a little hot chilli”. If you’re short of time, or would just prefer to use that time otherwise (ie, eating the soup), you could easily just sprinkle chopped fresh coriander on top. My bright, green coriander puree is not just for show, however – dissolved in oil, the flavour of the herb is richer, and more intense, than my teenage self could ever dream of. Cut your tomatoes into small pieces and set them aside. Oil should be heated in a medium pot on medium to high heat. Add the onion and garlic and cook until the onion is soft and the garlic smells good. Stir in the chopped tomatoes and keep cooking, uncovered, for about 10 minutes, or until the tomatoes have mostly broken down. Fancy having a go yourself? Like the leek and potato soup I showed you a couple of weeks ago, there’s not a lot to it.