Rustic Minestrone with White Beans, Salted Lard and Ditali Pasta

 Few soups feel as generous and comforting as a proper minestrone. It is the kind of dish that celebrates simple ingredients: vegetables, beans, a bit of cured fat for depth and small pasta to give body.

My version stays close to the rustic spirit of traditional Italian home cooking. A base of red onions, garlic and salted lard slowly releases flavour before vegetables and beans simmer together into a rich broth.

One small twist adds extra depth: a touch of Marmite, which melts into the soup and quietly boosts the umami without overpowering the vegetables.

Red Lentil and Sweet Potato Soup with Paneer Croutons

An Indian spiced lentil and sweet potato soup met marinated paneer 'croutons.'

I couldn't resist some sourdough baguette and butter either.

The soup is spiced more than hot, fragrant with ginger, onion, chilli, cumin, turmeric and coriander.  Basic spices, tasty ones too.

Paneer is cubed and marinated in ground cardamom, mint, lemon juice and a few more spices then wok fried on parchment.

Parchment is great, it works for frying fish too, prevents sticking and makes for easy clean-up.  The wok can't help adding a touch of smoke either (never a bad thing).

This is all very simple and surprisingly tasty.  Freeze some soup and when a day over-runs, guess what?  Grab some soup, microwave and feel nourished until dinner time.

Shrimp Soup, Wakame and Dried Shrimp Paste

A furtive creation, inspired by wakame (dried seaweed from Japan) in the broth.  Then an afterthought to add dried shrimp paste.

More umami...from fresh and dried mushrooms.  There's ginger (a personal fetish) and spring onion too.

Let us not forget the all important prawns plus the broth is easily made from a few simple, storecupboard/pantry ingredients. 

Loving the Japanese influence of Wakame and a Chinese mushroom stir fry with a touch of shrimp paste.

Taco Soup

This family favourite arrived from the U.S. of A.  There are unashamedly no intentions of Mexican authenticity.  Is it tasty?  Yes. Convenient?  Yes. Bright and a little spicy? Of course.

The recipe I discovered is aimed for a US Kitchen (with handy ingredients such as canned green chilli).  The original (that is cheerfully used as a guide) also feeds an 'army' too.  Modifications were required and here is the finished creation.

I hope you like the little mountainous back-drop of tortilla chips? I was somewhat proud,

Nettle soup

 This nettle soup is a simple, rustic dish rooted in countryside cooking. Earthy, gently herbaceous, and surprisingly delicate, it’s the kind of soup that proves how humble wild ingredients can become something comforting and refined with very little intervention.

Young nettles have a flavour somewhere between spinach and wild greens, with a slightly mineral edge. Once cooked, the sting disappears completely, leaving a soft, vegetal depth that pairs beautifully with potato and a touch of cream.

Ribollita, Italian Inspired

I love this warming and traditionally vegetarian Tuscan wintery soup.  The soup  is easily made at home with simple ingredients.

Bacon soon became a thought and chilli, then an evolution to chorizo and paprika.  A sour cream and parsley garnish and the ribollita journey has landed.

We start with an Italian soffritto of onion, carrot and celery (cooked in the crisped chorizo oil and olive oil).  Then paprika, tomato paste, cabbage, tomatoes, stock and beans.

Season well with salt and pepper and be rewarded.

Winter Spiced Squash Soup

A spiced squash soup with cured croatian ham 'croutons' and a grilled cheese toastie.

Comfort food with 'feel good' factor.

Hot and Sour Soup

This Vegan favourite is also great for cold and flu season. There's heat from lots of black pepper and sour from Black Rice Vinegar.

Pictured here with a drizzle of sesame oil.

It's quick too, easy for a working from home lunch.

Bissara

 Bissara — Morocco’s Winter Soul Food 🇲🇦

A humble bowl of warmth that has fed generations from the Rif mountains to the streets of Marrakech. Bissara is a thick, creamy fava bean purée — smoky with cumin, bright with paprika, always drenched in good olive oil. It’s cheap, filling, and unbelievably satisfying on a cold morning with hot bread.

I discovered this Moroccan staple on a trip and the good news is it is easy to make, dead cheap and delicious. After a bowl of it you will feel the energy to climb the Atlas mountains.

French Onion Soup with Bobbing Croutons

I love this classic soup even more with crunchy cheesy croutons.

The croutons are made from grilled cheese on toast that is cut up.

Drop them on the soup at the last minute and you get to enjoy bite sized crunchy pieces with your soup.

I'm calling it French Onion Soup Version 2.