Add enough of creamy brie cheese to your soup for a rich and delicious flavour. If you do not like the slightly bitter taste or the brie’s rind, remove it before adding to the soup.

Cut the pumpkin and onions into chunks and halve the head of garlic. Place on a baking try and roast in the middle of the oven at 200c for 30 minutes. Next up were the cold soups. I’m a ‘COLD SOUPS ARE WRONG’ kind of girl but I’m always up for a challenge, especially a soupy one and so I gave them a go. I should point out that the following two soups don’t have to be eaten cold, they can also be heated up. To make the basil puree, pound the basil leaves with salt in a pestle and mortar until they are smooth. Add the olive oil and vinegar and stir well. Put a heaping teaspoon of the puree on top of the soup and eat it with bread and other things. It's delicious! Strictly speaking, Slater’s recipe is billed as a spiced carrot soup, and he adds cumin and chilli as well, while New Covent Garden suggests a sprinkling of nutmeg, which is a nice idea in a creamier soup, though I’m going to keep my version strictly coriander-focused.

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Use a heavy pestle and mortar to crush the coriander seeds. You can also use ground coriander, but the whole seeds tend to have more flavor. Put into the pot. This yummy recipe for four people takes just 10 minutes to prepare and a further 20 minutes to cook. When speaking to Lucy about her recipe, she advised adding big floating cheese-topped croutons to the soup when serving. Ingredients Take out of the oven and put the tomatoes, lemon juice, tomato puree, and sugar in a blender. If you need to, add water to make it smooth enough to pour. New Covent Garden Soup Co. have celebrated this year’s summer by bringing out a great new range of soups. But, even better than that, they invited me to come and try them.

The cheese adds a special touch to this soup, which makes it go from an everyday soup to a festive soup.Served with crispy, homemade croutons and a dash of sour cream, this light soup becomes a highlight. Tips for a good resultTo enhance the soup's taste, roast the vegetables by halving the onions, tomatoes, and peppers, then laying them on a baking tray lined with parchment paper. Drizzle a small amount of olive oil over them and bake in an oven preheated to 200°C (gas mark 6) for 60 minutes, flipping the onions and peppers halfway through. Afterwards, remove the skin from the roasted peppers and tomatoes. Add a few drops of creme fraiche, Greek yogurt, sour cream, or creme fraiche that has been thinned with a little milk.

Slater finishes his soup with toasted cumin seeds, olive oil and microgreens, Tovey tops his with chopped parsley and serves croutons on the side, and Singh-Watson gives a whole list of garnish suggestions that, in addition to some of the above, includes toasted almonds, orange flower water, walnut, hazelnut and sesame oil and “one heaped teaspoon of ground mixed Moroccan spices, such as caraway and cumin with a little hot chilli”. If you’re short of time, or would just prefer to use that time otherwise (ie, eating the soup), you could easily just sprinkle chopped fresh coriander on top. My bright, green coriander puree is not just for show, however – dissolved in oil, the flavour of the herb is richer, and more intense, than my teenage self could ever dream of. Cut your tomatoes into small pieces and set them aside. Oil should be heated in a medium pot on medium to high heat. Add the onion and garlic and cook until the onion is soft and the garlic smells good. Stir in the chopped tomatoes and keep cooking, uncovered, for about 10 minutes, or until the tomatoes have mostly broken down. In general, the bigger the courgette (zucchine) the more bitterness it holds. So you better choose smaller ones.Start by roasting your courgettes whole in a hot oven until they are soft and slightly charred. This will add great flavour to your soup.