Soups

Soups

By
Gillian Reith, Linsey Reith, Nichola Reith
Contains
9 recipes
Published by
Hardie Grant Books
ISBN
9781742706764
Photographer
Helen Cathcart

Our granny is the ultimate soup-maker and can make a broth out of any array of leftover veg you could throw at her. When we were little, we all observed the art of soup-making, standing on a stool in her kitchen as she made a daily vat of lentil soup for the customers of her sweetie shop and newsagent.

Her most popular soups were scotch broth, lentil and leek & potato to be honest, and these are the soups we still find to be most popular years later in our café. Many of our recipes are inspired by these Scottish classics, although we usually try to add a Three Sisters Bake twist.

Served with a wedge of home-baked bread, soup is truly one of life’s simple pleasures. It can be frozen and reheated as a speedy meal for one, enjoyed from a flask in the middle of a campsite or shared with friends as a dinner party starter. You really don’t get a more versatile food!

One of our food philosophies is that we aim to create colourful, tasty, healthy food using as many local, fresh ingredients as possible. Soup is the perfect way to tick all of these boxes, allowing our chefs to be inventive while producing a meal that is packed full of veggie goodness and without huge piles of calories. The only decadence we’ve slipped into this chapter is the gruyère toasties served with the French onion soup – they were simply too delicious to leave out. -Gillian

Recipes in this Chapter

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