Perfect if you have a cabbage that needs using up.
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The combination of rich and meltingly tender oxtail combined with the fresh fiery flavour of zhoug (a spiced coriander paste) seemed too good to miss.
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This is a simple but clever recipe that relies on a handful of rice being added to the soup to add some bulk and create a silky texture, rather than potato which would have diluted the bean flavour.
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This has complex spicy flavours but is not too filling, which gives you every excuse you need to serve it with crusty bread slathered with butter or toasted bread rubbed with garlic and drizzled with olive oil.
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A great option for fresh borlotti beans - the broth was light and full of flavour and i really liked the intensity of the flavour of the roasted courgette.
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A great use for homemade chicken stock - a little heat from harissa and ground ginger plus a spice combination of cumin, coriander, turmeric, cinnamon and saffron.
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An oldie but a goodie.
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Bright, refreshing flavours such as lime, lemon and sometimes tamarind.
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I have fallen in love with chunky vegetable soups.
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The candied pumpkin seeds really make this.
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It can be vegetarian but I really recommend making this with chicken stock.
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It’s the ginger, lemon and fish sauce combination which make this soups so delicious.
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A nice mix of light and fresh but with a comfort factor.
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A great choice if you want something quick and healthy.
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Chilly weather always makes me think of soup.
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My first time making a common favourite.
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Comfort food from the days when i was a poor student.
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