I say this to friends on a fairly regular basis, but I am a big advocate of soup. It is usually super healthy, low fat and nutritious, using inexpensive and easily available ingredients. No matter how tasty a salad or sandwich may be, soup for workday lunch is lovely and soothing.

Imagine my pleasant surprise then, when on my Twitter newsfeed pops up a link from Vogue. On the subject of soup. Most surprising.



Hemsley & Hemsley

I have made soup since my student days, many moons ago. A few years I ago was encouraged in my experimentation by flatmate Gill exclaiming from the kitchen to my bedroom upstairs how creamy my tomato and roasted red pepper soup was. I also used to test new recipes on Bec and Tom, my good school friends and short-term housemates, when we resided in the Grove Palace of Birmingham.

I have continued with my testing, and have had some fails (notably tofu and broccoli whilst living in Tunbridge Wells which ended up the consistency of blancmanche). I am always happy to try a recipe once, and whilst sceptical of some of the slightly more exotic ingredients (what exactly IS Tamari? Some relative of tamarind?) in the Vogue recipe, I gave them the benefit of the doubt and spent a few hours in the kitchen one Sunday afternoon.

Tomato and squash

I am really rather glad I did give them a go. They are easy to follow and go in to detail about the nutritional benefits of each key ingredient, making you feel as though you‘ve done something great before you have even started!

I’d high recommend both for simplicity, healthiness and, most importantly, tasting delicious! I adapted the broccoli and ginger soup recipe slightly, using miso paste and hot water instead of “bone broth”, and coconut oil instead of flaxseed oil.

Broccolli and ginger

You blend all the ingredients at the end so it has a smooth, creamy texture. I warned my long-suffering new-recipe taster Will that there was no fat in this soup, no cream or cheese that he usually enjoys, and that in fact it was a vegan recipe. There was, however, little hesitation to try the soup since it smelled amazing, warm and of ginger, coriander and coconut.


I was pleasantly surprised upon his announcement that it was one of the tastiest soups he had ever eaten. A brief debate ensued, regarding who was going to take the final portion to work. I won, since the chef always wins such debates…