Whether eaten at lunch or prepared for a light evening meal, soup can be an excellent way of enjoying British vegetables.
Homemade soup is fast to prepare. These recipes are some of my favourite soups, but they are easy to adapt to your favourite vegetables, and to experiment with different combinations.
For extra variety, try adding beans and pulses, or jalapeño chilli for a little spice.
Beetroot and squash are both naturally sweet, full of nutrients, and store well – making an ideal soup for the winter months.
Winter squash and celeriac soup is ideal for cold winter nights. Winter squash gives sweetness and thickness, and celeriac adds its celery like flavour. A delicious sweet tasting gold coloured soup. Serve with fresh crusty bread.
Tomatillo soup is easy to make and packed full of healthy vegetables. It is naturally sweet due to the tomatillos, and made sweeter still by adding sweetcorn, peppers, and peas.
Spinach and peas are two of the most nutritious vegetables it is possible to grow. Together they make a delicious sweet tasting soup, full of goodness, that can be enjoyed all year round.
Celeriac makes a sweet tasting nutritious soup. Celeriac has a flavour similar to celery, and is sweet like parsnip. If not on your vegetable patch, celeriac is cheap to buy and is in season from autumn through winter.
Broad beans make a delicious rich soup. By concealing the beans in a soup, it is an excellent way of getting reluctant children and adults to eat them. The soup has a lovely rich green colour, similar to pea soup.
Asparagus and leeks are both in season during April and May. Combined together they make a healthy, light, creamy tasting soup good for adults and children.