It’s October, it’s getting very cold and that can only mean one thing- it is soup weather! If you are rushed of your feet during the day and especially if your job keeps you outdoors, soup for lunch is a dream come true. I have some lovely recipes for you.  These soups can be made up a few days in advance and kept in an airtight container in a fridge.

Cognac, mushroom and Chestnut Soup

          1 large shallot, chopped

          3 sprigs of thyme

          1 teaspoon of dried rosemary

          100ml cognac

          500ml vegetable stock

          500g brown, organic mushrooms, sliced

          Packet of cooked chestnuts

1.      Pour a tablespoon of olive into a pan and heat up

2.      Add the shallot, thyme, rosemary and season with salt and pepper (a pinch of each)

3.      Add the mushrooms

4.      When your shallot is starting to caramelise (get golden brown) and the mushrooms are staring to colour, remove the thyme

5.      Pour the cognac in and bring to boil, wait until all nearly absorbed

6.      Pour the stock in

7.      Throw in the chestnuts and simmer 30-45 minutes (if you want to speed the process up- just boil for 10-15 minutes)

8.      Whiz in a blender until smooth and season to taste

9.      Serve as is or drizzle with truffle oil for extra luxury

You could also serve with a Parmesan Crisp

1.       Sprinkle a generous layer of parmesan onto a baking tray lined with baking sheet, create a shape of your liking using a cookie cutter

2.       Bake in a hot oven (190C) for a few minutes and leave to cool (or mould and then cool)

Spiced lentil and chickpeas soup with feta and pomegranate

          1 shallot, chopped

          1 teaspoon Garam Masala

          ½ teaspoon ground cumin

          ½ teaspoon dried chilli flakes

          A handful of orange lentils

          A handful of green lentils

          Tin of organic chickpeas

          500ml vegetable stock

          Pack of feta

          Seeds from 1 pomegranate

1.      Start of by frying the shallots off with a pinch of salt  in a little olive oil until golden brown

2.      Add the spices and fry for 1 minute

3.      Pour the stock in and add the lentils and chickpeas

4.      Simmer for 40 minutes until the lentils are soft

5.      Blend the soup and serve topped with crumbled feta and pomegranate seeds whilst hot