Leek and Watercress Soup
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A summery, soft green soup garnished with chives and chive flowers (if available). Serve hot or cold
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Squash Soup with Wild Mushrooms
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Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.
Read MoreSalmon Udon Soup
/This filling dinner soup is light and flavourful.
Read MorePassover Chicken Soup with Garlic and Eggs
/During Passover, chicken soup plays a starring role in the festivities. It is usually served with matzo balls, but last year I served this unusual version, which is my friend Marilyn Mandel's family recipe and has its roots in Russia. The taste of the garlic completely mellows in cooking and the soup ultimately has a sharp, sweet quality.
Read MoreCold Curried Cucumber Soup with Mint Ginger Pesto
/Cold soups are a snap to make and easy to present; shooter glasses make it a lovely little starter before dinner while larger glass mugs, martini or water glasses give it a summery feel. Rim the glasses with salt or some pesto and add a stick of cucumber to peek out of the glass. The mint pesto gets a little dark when it sits for too long so make it right before dinner if you want the brightest green colour. The taste will not change either way.
Read MoreJerusalem Artichokes Soup
/Jerusalem artichokes - knobby root vegetables that are neither from Jerusalem nor artichokes but provide the same flavour - add an unexpected twist to creamy soup. Garnish with some chives and a grating of Parmesan.
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Wasabi-Spiked Parsnip Soup
/Top this soup with a few shrimp and, optionally, a crispy parsnip chip (see recipe for chip below). The potatoes give the soup a thicker texture, but you could replace them altogether with parsnips.
Read MoreWasabi-Spiked Parsnip Soup
/Top this soup with a few shrimp and, optionally, a crispy parsnip chip (see recipe for chip below). The potatoes give the soup a thicker texture, but you could replace them altogether with parsnips.
Read MoreChicken and Vegetable Soup
/My son-in-law's friend made a version of this soup for us on our first night in the chalet. If you serve it without a pasta course following, add noodles to the soup to make it a meal in one.
Read MoreCaribbean Orange Squash Soup
/The secret to this healthy, flavourful soup is to bake all the vegetables unpeeled, then peel and add them to the spices and stock. For the best flavour, I prefer Hubbard squash; other types are more watery.
Cream of Lentil and Apple Soup with Horseradish
/Featured in my new book, A Year in Lucy's Kitchen, this soup is my favourite winter indulgence. It is based on a recipe that I had in the Auvergne in France, where lentils du Puy are grown.
Leek And Turnip Soup With Swiss Chard
/Use mild white turnips for this soup, not the yellow waxed rutabagas.
Read MoreCarrot, Ginger And Coriander Soup
/This is a great soup to serve at Jewish holiday feasts. You can add ¼ cup whipping cream into the soup at the end if it is not being used for the holiday dinner.
Read MorePotato Celeriac and Ginger Soup
/Combining potato and celeriac with ginger gives a depth to these vegetables, but it is the pickled ginger that really makes it shine.
Read MoreSpicy Onion Soup with Lentils
/The addition of garam masala makes this soup sparkle. It's like a French onion soup but thick with lentils and spice. Vegetable stock gives a better flavour than water, and chicken stock works well for non-vegetarians. Serve with some toasted naan.
Read MoreNeeps and Tatties Soup
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Neeps and tatties (turnips and potatoes) is traditionally served mashed together as a side dish, but to continue with the modern theme I've turned it into a soup. Scots like spicy food, and I have flavoured the soup with a little Indian curry paste to give it some spark. Reserve some of the leek greens for garnish.
Read MoreSpinach and Mint Soup
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This soup is a little spicy with minty and citrus flavours – a perfect beginning to any meal. You can use other herbs, such as basil or cilantro, if you prefer.
Read MoreGreens Soup
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If asparagus is available, the tips are a delightful addition. You can use vegetable stock if you want to keep this menu vegetarian.Servings: Serves 4.
Read MoreThai Green Pea Soup
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The green curry sauce gives a spicy lift to the soup, and the arugula balances the sweetness of the peas with its subtle flavour. The blender works best because it breaks down the pea skins, making a smooth purée.
Read MoreFall Vegetable Soup
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With sweet potato and maple syrup, this soup represents both fall and sweetness.
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