Recipes — Soup

Autumn is here and it is time to soup. Try our vegan Ginger and Miso Pumpkin Soup which is such a hearty treat on a chilly day.

This thick and warming soup would be lovely to feed to a crowd after an evening’s Carol Singing or works well as a starter. It’s also a good way to use up any uncooked veg and chestnuts that you have left over from Christmas lunch.

A simple vegetable stock can be the basis for a quick and easy meal such as soup, broth, stew or risotto, or even used to add flavour to cooking grains before making a salad from them. Getting a good flavour balance in your stock is key: sweetness from carrots, acidity from fennel and celery and depth from onions and leeks, with a bouquet garni to bring it all alive. We make all our vegetable soups with fresh stock, using up the trimmings. We also ask our chefs to save parsley stalks for the pot, as these can bring a surprising...