Winter nights and we turn naturally to warming Winter soups


Spiced Carrot Soup

2 pints (1.2 litres) stock

2 tablespoons olive oil

2 onions diced

2 garlic cloves, finely chopped

2 teaspoons cumin seed

1 teaspoon coriander seed

3 teaspoons grated ginger

¼ teaspoon cayenne pepper

2½ lbs (1.15kg) carrots, chopped

1 medium sized potato, chopped


Lightly toast the cumin and coriander seed in a small pan until they release their aroma. Tip into a pestle & mortar and grind.

Put the oil with 2 tablespoons of water into a soup pot, add the onion and cook gently until tender and all the water has gone. Add the cumin, coriander, ginger, cayenne pepper and garlic. Stir well, then tip in the carrots, potatoes and stock, bring to boil. Simmer gently until tender.

Purée the soup in a blender until smooth adding a little more stock if the soup is too thick

Warm through and serve.


Aduki bean and chestnut soup

4 oz aduki beans soaked in water overnight

2 pint stock

1 strip wakame

1 large onion

1 small celeriac

2 small leeks

2 large carrots

1 turnip

2 cloves garlic

1 tbsp olive oil

14 oz tin tomatoes, roughly chopped

Bay leaf, thyme, black pepper, salt

6 oz cooked chestnuts finely chopped

roughly chopped parsley


Place the aduki beans in a large pan with the stock and seaweed bring to the boil and simmer for 40 minutes. Remove the seaweed and finely dice.

Very finely dice all the vegetables and cook until soft in the olive oil with a little water.

Combine the beans, tomatoes, vegetables, seaweed and herbs, bring to the boil and simmer for 20 minutes or until the aduki beans are completely soft.

Stir in the chopped chestnuts and parsley and serve.



Buckwheat noodles in ginger miso broth

150g (5 oz) buckwheat noodles

1 leek, cleaned and cut into thin slices

1 tablespoon toasted sesame oil

2 tablespoon grated fresh ginger

180g (6 oz ) spinach leaves, washed and shredded

900 ml (1 ½ pints) vegetable stock

2 tablespoons tamari

1 tablespoon miso


Cook the noodles in boiling water for 4 minutes, drain and refresh with cold water

Cook the leek gently in the oil with a little water in a large pan until just tender. Then stir in the ginger and cook for 1-2 minutes. Add the spinach, stirring as it softens & wilts in the heat. Once this has happened, pour in the stock add the tamari and bring to the boil.

Add the noodles to the soup simmer for about 2 minutes then remove from the heat

Stir in the miso and serve.