AS LAST year proved, March can be more wintery than spring-like. As we wait for new-season produce, it can be difficult to create a warm, yet healthy and interesting meal option that isn't calorie-laden.
One quick and substantial option for lunch or dinner is a hearty soup. It's ideal to whip up in advance; it uses up leftover vegetables and stock from roasts and cooked meats and it stalls the requirement for healthy salads until the weather makes them a bit more bearable. In our restaurants we tend to make a lot of soups with a cream base but demand now calls for healthier soups, which have fewer calories but which are still filling and packed with delicious ingredients.
First up, a traditional recipe for cauliflower soup. This delicious classic is nutritious as well as filling. It's a substantial soup that suits blending, for a mouth-watering texture. Next, a personal favourite - tomato, basil and bread soup. This Tuscan-inspired recipe is a great way to use up old bread and ripe tomatoes. The bread helps thicken this simple seasonal soup and the distinct flavours of tomato and basil mean it's very moreish. Enjoy.