Soup for Every Day: 365 of Our Favourite Recipes

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Soup is generally easy to make and a great way to use up leftovers, but it can also be exotic and sophisticated, and A Soup for Every Day is packed with ideas for whatever the occasion demands. Two decades later, however, I’ve fallen in love all over again – with carrot and coriander soup, anyway. As healthy as we are convenient, we give you all you need - uplifting, delicious soup that is guaranteed to put a spring in your step.

New Covent Garden Book of Soups by New Covent Garden Soup New Covent Garden Book of Soups by New Covent Garden Soup

Potatoes are wonderful for thickening soup, so depending on how thick you like your soup to be, you will add more or less potato. Mine usually ends up having a snack a bit later – but that could be because he really likes cheese and biscuits! On the back of this I got a soup maker, but will need to double up the quantities of deliciousness to fill that. The New Covent Garden Food Company was founded in 1988 to make homemade quality soup using entirely natural ingredients, and despite many imitators over the past eighteen years New Covent Garden are still the bestsellers in the fresh soup market. You could, of course, just sprinkle a few chopped leaves on top for emphasis, but I’m going to make them into a vivid, green puree, which not only looks dramatic, but packs more of a flavour punch.This soup brings with it the thick fulfilling consistency needed to fill you up and with a mild kick of chilli warms you too. Strictly speaking, Slater’s recipe is billed as a spiced carrot soup, and he adds cumin and chilli as well, while New Covent Garden suggests a sprinkling of nutmeg, which is a nice idea in a creamier soup, though I’m going to keep my version strictly coriander-focused. This book brings so many ideas to the table it is hard not to resist and make something that everyone will surely enjoy and what’s better than 365 ideas to choose from.

Moroccan Chickpea and Spinach Soup - Looks Good Lets Eat Moroccan Chickpea and Spinach Soup - Looks Good Lets Eat

Its Covent Garden London flagship restaurant caters up to 250 guests and has the first cocktail bar for the brand. The more, the better – the soups with a higher ratio of carrot to liquid are proudly carroty, rather than merely vegetal and sweet.

Not compromising on its true Taiwanese flavours, the menu offers the signature Din Tai Fung dishes, including its world-famous Xiao Long Bao (Steamed Pork Dumplings), wrapped in a delicate dough skin, which is then pleated, twisted at the top and steamed. With hundreds of tasty recipes at their fingertips, they have decided to share their all-time favourites with you in this definitive collection. Once the vegetables are cooked, transfer the contents of the pan to a blender (or use a hand blender in the pan) and blitz it until it’s smooth. Repackaged in keeping with New Covent Garden's latest branding, the original Book of Soups is being relaunched to coincide with the publication of the new title, Soup in Season. The same goes for the orange juice McVicar squeezes into her soup after blending in Jekka’s Herb Cookbook, another clever pairing, though it’s so sweet, it’s better served in elegantly small portions).

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Put the butter in the pan set over a medium-low heat and, when hot, add the onion and a good pinch of salt and cook, stirring often, until soft and beginning to colour – but be careful it doesn’t brown. The New Covent Garden Food Company is known for making delicious, homemade-quality soups using only fresh, natural ingredients. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. Featuring over 100 of the New Covent Garden Soup Company's most popular soup recipes, this kitchen classic is as appealing today as it was when it was first published ten years ago. I like to serve the soup with bread still warm from the bread maker (another wonderful time-saving device!Looks delicious and I must add that to my list of soups, although it would have to be frozen as there is only me at the moment as husband is in hospital. With all sorts of delicious concoctions - from Butternut Squash and Goat's Cheese to Pea and Ham, and from Moroccan Lamb and Chickpea to Carrot and Coriander - this wonderful book contains all the recipes any soup lover will ever need. At this point, I put my pan in the bottom (simmering) oven of my Aga and it will sit there until I’m ready to put the soup in the blender. Excellent range of recipes in a robust water resistant cover ideal for use in the kitchen - not just fireside reading. Smitten, I ate the stuff almost every lunchtime for months, and then, as tends to happen with such obsessions, I went off it in the same way I did Archers and lemonade: abruptly and decisively.