Soups

Pozole is a Mexican soup traditionally made with pork, hominy (dried corn) and whole dried chillies. This plant-based version uses mushrooms and chickpeas

Cucumber and melon are a cool combo in this easy chilled soup. For a vegan take, why not try replacing the soured cream in the soup with a dairy-free yogurt or plant-based milk

When cooking with minimal ingredients, flavour boosters like parmesan rinds are great for popping into soups and stews. It can make simple dishes like this one super satisfying.

This chilled offering is spot on for a warm alfresco setting

This Armenian savoury soup is served cold in the summer and hot in the winter. Usually made with wheatberries, we’ve swapped in pearl barley, but you could also use rice

Part stew, part soup, ‘st-oup’ really is the ultimate in comfort food. Here, savoury venison is paired with sweet chestnuts for a balanced bowl of heaven.

Mushrooms are one of a chef’s favourite ingredients to cook with throughout the year. This mushroom soup is always a triumph at our restaurant, and the inclusion of the toasties always puts a smile on our guests’ faces.

Mexican street corn, or elotes, is grilled corn on the cob slathered in mayo, cheese, lime and chilli. This warming soup borrows all the flavours of the popular snack.

This vibrant noodle soup is perfect for solo slurping during colder months. Feel free to mix it up with the toppings – I like to use some of the roasted squash along with sweet peas and crispy tofu