Vegetable Soups

Great for vegetarians and meat-eaters alike, vegetable soups are among the easiest to make as well as the most nourishing.

• Chilled Artichoke
  
  Summer lunches get off to a great start with this full-flavored recipe that uses the simplest of ingredients and has the added bonus of being virtually fat-free.
• Broccoli and Almond
  
  Either broccoli or cauliflower can be used to make this soup, which is here cooked in a microwave. The almond meal helps to thicken the soup and also adds just a hint of the Mediterranean
• Broccoli and Blue Cheese
  
  Using cheese in soup with a vegetable like broccoli adds both flavor and body to what otherwise might be quite bland. Use a blue vein cheese that is crumbly rather than creamy for a more textured finish
• Cherry Soup
  
  I know it may sound a little strange, but this chilled cherry soup is a brilliant dinner party or refreshing summer lunch starter, and you will be remembered for it
• Cauliflower and Celery
  
  You will see that this soup recipe calls for the vegetables to be already cooked. One way to do this would be to increase the amount of liquid used by half and cook the veggies in that
• Cream of Spinach
  
  Spinach is one of those dark green vegetables stuffed with vitamin E that are a great ally in the battle against high cholesterol levels. Here it's used to make a nourishing soup from which very little of the goodness is lost.
• Curry Pea Soup
  
  Sometimes the old-fashioned soup recipes are the best and this is a real winter warmer that goes back at least four generations. The most modern thing about it is the use of frozen peas, and they've been around for at least half a century.
• French Onion
  
  The real trick with this soup is not to cheat and use stock. All the color and flavor should come from the caramelized onions
• Onion Soup With Bacon
  
  French onion became almost a cliché during the bistro days of the Sixties, and I have given a recipe for it elsewhere. This, however, is the real thing and takes a bit more time to prepare. Trust me when I say it’s worth the effort
• Minestrone Soup
  
  No Italian cook would acknowledge this recipe as minestrone soup, but in fact for a quick and easy family recipe it’s pretty close, plus it’s very easy to do and almost a meal in itself
• Parsnip Soup
  
  Parsnip is one of those vegetables badly in need of a good Press agent. It's a badly neglected food source and I'd like to spearhead its return to popularity by offering one excellent recipe for its use - as a soup
• Pumpkin Soup
  
  If my recipe for pumpkin soup looks a lot like the recipe for vichyssoise, that's because it's an alternative version to that classic dish, giving extra colour and a sweeter flavour
• Vichyssoise
  
  Just about any soup can be cooked in a microwave and is all the better for it. The fast cooking time means that very few of the nutrients are lost and everything can be done at the last minute