Sustaining, nutritious, quick, easy and cheap to make, it's no surprise that soups are so popular. You'll find every type of pottage on the site, from classic watercress and gazpacho to roasted tomato and chilled versions too.
Spinach is an unusual ingredient in soups but works really well...and provides you with plenty of iron and other nutrients.
The peppery, delicate leaves of watercress lend themselves well to chilled soup, a refreshing starter or lunch dish on a hot day.
Soup may not be the first thing that comes to mind when you're deciding what to do with a glut of summer courgettes, but they do produce the lightest soup imaginable - and the watercress pesto adds the final flourish.
This lovely carrot soup is best in winter or spring when carrots are full of flavour but not quite as sweet as summer crops.
A Thai Tom Yum soup full of flavour and with hardly any fat, this lovely recipe is just as good made with prawns.
One of the bane's of any dieter's life is that feeling of hunger. So this gorgeous, fat-free soup could be the answer: it's filling and satisfying without piling on the pounds.
The soups of South-East Asia are all united by their punchy flavours, spicy elements and use of fresh herbs, fish and meat. This laksa is a really authentic version, but if you're short of time, use a ready-made paste.
This is perfect for winter, when celery and celeriac are at their height of seasonality, having had a good frost to intensify their flavour. Serve with crusty bread.
Pumpkin and other squashes make excellent soup in the autumn...you could even try serving this in the hollowed-out pumpkin shell for visual appeal, perfect for Halloween!
A brilliant soup that probably includes your five a day in one bowl! Serve it warm or chilled depending on the weather.
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