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| This simple but delicious soup recipe from Carol Kearns demonstrates just how easy it is to make a satisfying and tasty light lunch or supper with minimal ingredients. Our Split Fava Beans are perfect for a dish like this - they don't need soaking and thicken the soup beautifully for a nutritious, filling and flavoursome dish. |
You can make a soup out of almost anything – as this simple soup amply demonstrates.
It takes something of a leap of faith to believe that such unpromising ingredients as the tired outer leaves of a lettuce, and cucumber and tomatoes that are no longer fresh enough to serve in a salad can produce something even vaguely edible, let alone delicious, but this soup proves that you really can.
Soups are often thickened with potato but this recipe uses split fava beans, which add protein and boost the nutritional content of the soup. With a lower GI value than potatoes they also keep you feeling fuller for longer. And, unlike a lot of pulses, fava beans are grown in Britain.
So next time you find that, despite your best intentions, you discover salad ingredients lurking at the bottom of the fridge that are more than a little past their best give this soup a go. After all, what have you got to lose since most of the ingredients would otherwise be destined for the compost bin!
Makes 2 servings (just double, quadruple, etc depending on what you find in the fridge)
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Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
As the nights cool and the leaves turn, so wild mushrooms emerge from the mossy forest floor. Leanne Townsend found a beautiful patch of winter chanterelles and cooked them up with some British-grown carlin peas.
