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.
This is a big, hefty soup, perfect for the winter months with a light main course to follow. Alternatively, it is a complete lunch, with just some cheese and a salad after it.
Celeriac comes in difficult sizes for a recipe for four people, so I have used two small ones, which will make enough for everyone to have seconds. Feel free to make the soup the day before and reheat it. The celeriac crisps can also be made the day
If you have a glut of cucumbers, don't worry: this lovely soup will show them off to their best advantage, served hot or cold.
A truly comforting winter warmer, this classic French soup has stood the test of time and remains one of the most popular recipes on the site.
This is really good made with a creamy blue cheese like the Irish Cashel Blue, but if you can't get hold of that a blue Wensleydale would also be good.
Delia describes this soup as 'one of the best I've ever tasted' and we're certainly not arguing with that! Some soups are hearty and filling enough to make a substantial lunch and this Italian classic is one of them: just add bread…
Mussels are so cheap yet are often overlooked by home cooks. Use them in this fragrant soup, made golden with saffron, for a wonderful dinner-party recipe. Nowadays mussels come ready-cleaned, so it's made in minutes!
Butchers will chop up and sell you marrowbones for just a few pence, or they can sometimes be bought pre-packed in supermarkets. For a light beef stock use the same ingredients and follow the same instructions but leave out the initial roasting of...
Fresh stocks are now available in tubs from supermarkets, but if you need a large quantity these can be expensive. Here's how to make chicken stock, which can be used in my soup recipes.
A lovely fresh-tasting soup this. You can choose the cheese here – basically whatever you have: Roquefort, Gorgonzola, Cheddar – but this one’s made with Parmesan simply because it’s always there to hand.
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