Whether you want to fill up with a hearty bortsch or snack on a light miso broth, we’ve got bowls of flavour to suit every mood
Cabbage soup
Achieve three of your five-a-day with this healthy, low-fat cabbage soup. It’s delicious on its own, or serve with crusty buttered bread.
SERVES 6 PREP 20 mins COOK 50 mins EASY V
2 tbsp olive oil
1 large onion, finely chopped
2 celery sticks, finely chopped
1 large carrot, finely chopped
70g smoked pancetta, diced (optional)
1 large Savoy cabbage, shredded
2 fat garlic cloves, crushed
1 heaped tsp sweet smoked paprika
1 tbsp finely chopped rosemary
400g can chopped tomatoes
1.7 litres hot vegetable stock
400g can chickpeas, drained and rinsed shaved parmesan or vegetarian alternative and crusty bread, to serve (optional)
1 Heat the oil in a flameproof casserole dish over a low heat and fry the onion, celery, carrot and a large pinch of salt for 15 mins, or until the vegetables begin to soften. If you’re using pancetta, add it to the pan, turn up the heat and fry for a few minutes more until it turns golden brown. Add the cabbage and fry for 5 mins, then stir through the garlic, paprika and rosemary and cook for 1 min more.
2 Tip the chopped tomatoes and stock into the pan. Bring to a simmer, then cook, uncovered, for 30 mins, adding the chickpeas for the final 10 mins. Season well.
3 Ladle the soup into six deep bowls. Top with the shaved parmesan, if using, and serve with some crusty bread, if you like.
PER SERVING 156 kcals • fat 5g • saturates 1g • carbs 16g
• sugars 7g • fibre 8g • protein 6g • salt 0.1g
Purple sprouting broccoli, buttermilk & blue cheese soup
Enjoy this rich, creamy, sophisticated soup for lunch.
SERVES 4 PREP 10 mins COOK 30 mins EASY V
2 tbsp olive oil, plus extra for drizzling
1 onion, roughly chopped
1 celery stick, roughly chopped
1 large potato (about 300g), cut into 2cm cubes
250g purple sprouting broccoli (stalks, florets and leaves), roughly chopped
1.1 litres vegetable or chicken stock 100ml buttermilk
100g blue cheese or vegetarian alternative, crumbled
3 tbsp double cream
½ lemon, juiced
30g mixed seeds
½ small bunch of chives, finely sliced
1 Heat the oil in a flameproof casserole dish or saucepan over a medium heat and fry the onion, celery and a pinch of salt for 10 mins until beginning to soften. Add the potato, broccoli and stock, and bring to a simmer. Cover and cook for 20-25 mins, or until the thi
