Soups

◁ SQUASH AND RED LENTIL SOUP

Any orange-fleshed squash, such as butternut, works well in this soothing and nourishing soup. If you can’t find lemon thyme, just use regular thyme.

SERVES: 4–6

Preparation time: 15 minutes

Cooking time: 4 hours (slow cooker) 40 minutes (stovetop)

1 tablespoon (15 ml) olive oil

1 1/2 tablespoon (20 g) butter

1 brown onion, coarsely chopped

2 cloves garlic, finely chopped

1/2 teaspoon chili powder

1/4 teaspoon ground nutmeg

1 fresh or dried bay leaf

4 sprigs lemon thyme, leaves picked

2 lb 12 oz (1.2 kg) squash, seeds removed, peeled, cut into 1 1/4 inch (3 cm) cubes

1 cup (7 oz/200 g) red lentils, rinsed

4 cups (35 fl oz/1 L) chicken or vegetable stock

Greek-style yogurt and toasted pepitas (pumpkin seeds), to serve

Using a stick blender, purée the soup until smooth. Check the seasoning, then serve with yogurt and toasted pepitas.

ON THE STOVETOP

Heat the oil and butter in a large, heavy-based saucepan over medium heat. Cook the onion for 3 minutes until slightly softened, then add the garlic, chili, nutmeg, bay leaf and thyme and cook for a further 2 minutes until fragrant. Add the squash, lentils, stock and 2 cups (17 fl oz/500 ml) of water. Season with salt and pepper. Bring to a boil, then reduce the heat to a simmer and cover with a lid. Cook for 30 minutes until the squash and lentils are tender.

Using a stick blender, purée the soup until smooth, adding more water if necessary. Check the seasoning, then serve with yogurt and toasted pepitas.

◁ GREEK CHICKEN SOUP WITH RICE AND LEMON

Behind every delicious chicken soup there’s always a good chicken stock! With the zestiness of lemon and a handful of rice for texture, this traditional Greek chicken soup is a full meal in a bowl.

SERVES: 4

Preparation time: 5 minutes

Cooking time: 3 1/4 hours (slow cooker) 1 1/2 hours (stovetop)

1 × 2 lb 12 oz (1.2 kg) chicken

4 fresh or dried bay leaves

4 cloves garlic, bruised

1 onion, quartered

handful oregano leaves

zest of 1 lemon, peeled off in long strips

1/2 teaspoon black peppercorns

1/2 cup (3 1/2 oz/100 g) long-grain rice

2 eggs

3 tablespoons (45 ml) lemon juice

chopped dill, to serve

Cook the rice in a small saucepan of boiling water for 10 minutes until just cooked. Drain.

Return 6 cups (52 fl oz/1.5 L) of the stock to the slow cooker and turn on to high. Shred the chicken meat, discarding the skin and bones. Add the chicken to the slow cooker, along with the rice.

Whisk the eggs in a bowl, gradually adding the lemon juice. Whisk in a ladleful of the soup, then a second ladleful. Stir the egg mixture into the slow cooker, then cook for 10 minutes until the soup thickens slightly.

Season to taste with salt and pepper, then scatter with chopped dill to serve.

ON THE STOVETOP

Put the chicken, bay leaves, garlic, onion, oregano, lemon zest, peppercorns and 8 cups (70 fl oz/2 L) of water in a large saucepan. Bring to a boil over medium heat, then cover with a lid and reduce the heat to low. Cook for 45 minutes or until the chicken is cooked through. Carefully remove the chicken and set aside until cool enough to handle.

Meanwhile, strain the stock through a fine sieve into a clean pan, discarding the solids. Add the rice. Bring to a boil, then reduce the heat to low and simmer for 10 minutes until the rice is just cooked.

Shred the chicken meat, discarding the skin and bones, and return to the pan.

Whisk the eggs in a bowl, gradually adding the lemon juice. Whisk in a ladleful of the soup to combine, then a second ladleful. Stir the egg mixture into the soup and cook for 3 to 4 minutes until the soup thickens slightly, taking care not to allow the soup to boil.

Season to taste with salt and pepper, then scatter with chopped dill to serve.

◁ BROWN RICE CONGEE WITH PORK AND SHRIMP

With a slow cooker, you can turn your congee into breakfast: Just omit the ground pork and shrimp and cook it overnight on low, then serve with boiled eggs in the morning. If you like, you could use ground chicken or cubed thigh fillets instead of the pork, or even a poached chicken breast for a more delicate congee. For a change, try this with scallops, fish or crabmeat in place of shrimp.

SERVES: 4

Preparation time: 10 minutes

Cooking time: 5 hours (slow cooker) 2 3/4 hours (stovetop)

1 cup (6 1/2 oz/185 g) medium-grain brown rice, rinsed

7 ounces (200 g) ground pork

4 cups (35 fl oz/1 L) chicken stock

1 tablespoon (15 ml) Chinese rice wine

2 scallions, thinly sliced on an angle, white and green parts kept separate

2 cloves garlic, finely chopped

1 tablespoon (8 g) finely shredded ginger

1 teaspoon ground white pepper

1 teaspoon salt

12 raw shrimp, peeled, deveined, tails left intact

chopped peanuts, cilantro sprigs, sliced red chili, sesame oil and soy sauce, to serve

Serve with the green parts of the spring onions, peanuts, cilantro sprigs, sliced red chili, sesame oil and soy sauce.

ON THE STOVETOP

Combine the rice and pork in a large, heavy-based saucepan. Add the stock, rice wine, the white parts of the scallions, garlic, ginger, pepper, salt and 3 cups (26 fl oz/750 ml) of water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook for about 2 1/2 hours until the rice has broken down to a soupy consistency, stirring occasionally so it doesn’t stick to the bottom of the pan. Add a little more water if necessary. Finally, add the shrimp and cook for 5 minutes or until cooked through.

Serve with the green parts of the scallions, peanuts, cilantro sprigs, sliced red chili, sesame oil and soy sauce.

◁ FARRO MINESTRONE

Farro is a nutty grain traditionally used in hearty Italian soups. You should be able to find it in health food shops and some supermarkets, but pearl barley or your favorite legume or pasta could happily be added in its place.

SERVES: 4

Preparation time: 15 minutes

Cooking time: 5 1/2 hours (slow cooker) 50 minutes (stovetop)

1 tablespoon (15 ml) extra virgin olive oil

1 red onion, cut into 1/2 inch (1 cm) dice

4 cloves garlic, finely chopped

1 large carrot, cut into 1/2 inch (1 cm) dice

3 slices bacon, coarsely chopped

2 stalks celery, cut into 1/2 inch (1 cm) dice

2/3 cup (5 oz/140 g) farro, rinsed

4 cups (35 fl oz/1 L) chicken stock

2 3/4 oz (75 g) piece of parmesan, finely grated, rind reserved

1 large waxy potato, peeled, cut into 5/8 inch (1.5 cm) pieces

1 tablespoon (2 g) finely chopped sage

3 cups (8 oz/225 g) finely shredded cavolo nero (Tuscan kale) or savoy cabbage

1 large zucchini, cut into 1/2 inch (1 cm) dice

extra virgin olive oil, crusty bread and basil leaves, to serve

Serve with the grated parmesan, extra virgin olive oil, crusty bread and basil leaves.

ON THE STOVETOP

Heat the oil in a large, heavy-based saucepan over medium–high heat. Cook the onion, garlic, carrot, bacon and celery for 5 minutes until slightly softened. Add the farro and cook for 1 minute, stirring to coat, then add the stock, 4 cups (35 fl oz/1 L) of water and the parmesan rind. Bring to a boil, then reduce the heat to a simmer and cook for 20 minutes. Add the potato and cook for a further 10 minutes, then add the sage, cavolo nero and zucchini. Cook for 5 minutes until the farro and vegetables are tender. Season with salt and pepper.

Serve with the grated parmesan, extra virgin olive oil, crusty bread and basil leaves.

◁ MOROCCAN HARIRA SOUP

Traditionally eaten to break the fast during Ramadan, this Moroccan soup also makes the perfect winter warmer. It’s typically made with lamb, but chicken thighs or stewing beef could be used as an alternative. As long as you remember to soak the chickpeas overnight, this soup practically makes itself. Feel free to omit the saffron.

SERVES 6

Preparation time: 5 minutes

Cooking time: 9 hours (slow cooker) 2 hours (stovetop)

2 tablespoons (30 ml) extra virgin olive oil

1 lb 2 oz (500 g) lamb chops, trimmed

1 large onion, finely chopped

2 stalks celery, cut into 1/2 inch (1 cm) pieces

2 teaspoons ground ginger

2 teaspoons ground cinnamon

2 teaspoons ground turmeric

large pinch saffron threads, soaked in 1 tablespoon (15 ml) hot water

large handful each cilantro and parsley, finely chopped, including stalks

2 cans (14 oz/400 g) chopped tomatoes

4 cups (35 fl oz/1 L) chicken stock

1/2 cup (2 1/2 oz/75 g) dried chickpeas, soaked overnight, drained and rinsed

1/4 cup (2 oz/55 g) dried green lentils, rinsed

2 tablespoons (30 ml) lemon juice

Stir in the lemon juice, chopped parsley and cilantro and check the seasoning.

ON THE STOVETOP

Heat 1 tablespoon (15 ml) of the oil in a large, heavy-based saucepan over medium–high heat. Add the lamb, season with salt and cook for 2 minutes on each side until browned. Remove and set aside.

Reduce the heat to medium and add the remaining oil, onion, celery, ginger, cinnamon, turmeric, saffron with its soaking liquid and the stalks from the parsley and cilantro. Cook for 3 to 5 minutes until the vegetables start to soften. Return the meat to the pan, along with the tomatoes, stock, chickpeas and 1 cup (9 fl oz/250 ml) of water and bring to a boil. Reduce the heat to low, cover with a lid and cook, stirring occasionally, for 1 hour. Add the lentils and cook for 45 minutes until the meat and legumes are tender.

Stir in the lemon juice, chopped parsley and cilantro and check the seasoning.

◁ VIETNAMESE BEEF NOODLE SOUP

SERVES: 6

Preparation time: 15 minutes

Cooking time: 9 hours (slow cooker) 3 hours (stovetop)

1 whole garlic bulb

2 1/2 inch (6 cm) piece ginger

2 white onions

2 cinnamon sticks

4 star anise

4 black cardamom pods

1 teaspoon fennel seeds

1 teaspoon black peppercorns

1 lb 2 oz (500 g) beef brisket

1 lb 2 oz (500 g) beef shin, cut into small pieces – ask the butcher to do this

2 1/4 ounces (60 g) brown sugar

1/2 cup (4 fl oz/125 ml) fish sauce

10 1/2 ounces (300 g) beef sirloin, very thinly sliced

rice noodles, herbs, bean sprouts, lime wedges and red chili, to serve

Heat a small frying pan over medium heat and toast the cinnamon, star anise, cardamom pods, fennel seeds and peppercorns until fragrant. Transfer to a small piece of muslin and tie with string to make a pouch.

Put the beef brisket and shin, sugar, fish sauce, garlic, ginger, onions, spice pouch, 1 tablespoon of salt and 8 cups (70 fl oz/2 L) of water into the slow cooker. Cook on low for 9 hours until the meat is tender. Remove the beef brisket and shin and when it is cool enough to handle, thinly slice the brisket and shred the shin.

Strain the soup through a large fine sieve lined with muslin. Place the sirloin in warmed bowls, then pour over the hot stock. Serve with noodles, herbs, bean sprouts, lime wedges and chili.

ON THE STOVETOP

Roast the garlic, ginger and onions (all left unpeeled) over an open flame for 10 minutes until completely blackened. Alternatively, cook under a hot grill (broiler) for about 15 minutes. Transfer to a bowl and, when they are cool enough to handle, peel and roughly chop.

Heat a small frying pan over medium heat and toast the cinnamon, star anise, cardamom pods, fennel seeds and peppercorns until fragrant. Transfer to a small piece of muslin and tie with string to make a pouch.

Put the beef brisket and shin, 1 tablespoon of salt (18 g) and 10 cups (87 fl oz/2.5 L) of water into a large heavy-based saucepan. Bring to a boil, then reduce the heat to a simmer and cook for 30 minutes, skimming off any impurities that rise to the surface.

Add the sugar, fish sauce, garlic, ginger, onions and spice pouch to the pan and return to a simmer over medium heat. Reduce the heat to a low, cover with a lid and cook for 2 hours until the meat is tender. Remove the beef brisket and shin and when it is cool enough to handle, thinly slice the brisket and shred the shin.

Strain the soup through a large fine sieve lined with muslin. Place the sirloin in warmed bowls, then pour over the hot stock. Serve with noodles, herbs, bean sprouts, lime wedges and chili.

◁ SWEET POTATO AND CARROT SOUP WITH CHEESY AGNOLOTTI

Dumpling wrappers are a great shortcut for making filled pasta. Look for them in supermarkets or Asian grocers. For a simpler version, just add some ready-made filled pasta to the soup and simmer until warmed through.

SERVES: 4

Preparation time: 20 minutes

Cooking time: 3 1/4 hours (slow cooker) 1 1/4 hours (stovetop)

1 tablespoon (15 ml) extra virgin olive oil

2 cloves garlic, finely chopped

1 red onion, finely chopped

1 lb 12 oz (800 g) sweet potato, cut into 3/4 inch (2 cm) pieces

3 carrots, cut into 1/2 inch (1 cm) slices

4 cups (35 fl oz/1 L) chicken or vegetable stock

6 sprigs thyme, tied together with kitchen string

5 1/2 ounces (150 g) feta, crumbled

5 1/2 ounces (150 g) bocconcini, coarsely chopped

20 dumpling wrappers mint leaves, to serve

Meanwhile, combine the cheeses in a bowl. Place 2 teaspoons of the cheese filling onto one half of each dumpling wrapper. Wet your hands and run a fingertip around the edge of the wrappers, then fold to enclose the filling, ensuring there are no air pockets. Press along the edges with the back of a fork to seal.

Bring a large saucepan of salted water to a boil. Cook the agnolotti for 2 minutes until they float to the surface, then drain.

Remove one-third of the soup and purée with a stick blender, food processor or blender until smooth. Return to the slow cooker, along with the agnolotti, and cook for about 5 minutes until warmed through.

Season the soup, then serve with mint leaves.

ON THE STOVETOP

Heat the oil in a large saucepan over medium heat. Cook the garlic and onion for 5 minutes until softened. Add the potato, carrots, stock and thyme, 2 cups (17 fl oz/500 ml) of water and bring to a boil over medium heat. Reduce the heat to low, cover with a lid and cook for 1 hour until the vegetables are very tender. Remove the thyme and discard.

Meanwhile, combine the cheeses in a bowl. Place 2 teaspoons of the cheese filling onto one half of each dumpling wrapper. Wet your hands and run a fingertip around the edge of the wrappers, then fold to enclose the filling, ensuring there are no air pockets. Press along the edges with the back of a fork to seal.

Bring a large saucepan of salted water to a boil. Cook the agnolotti for 2 minutes until they float to the surface, then drain.

Remove one-third of the soup and purée with a stick blender, food processor or blender until smooth. Return to the slow cooker, along with the agnolotti, and cook for about 5 minutes until warmed through.

Season the soup, then serve with mint leaves.

◁ CHICKEN AND SWEET CORN SOUP

A classic combination of sweet golden corn and tender shredded chicken breast, given a twist with the aniseed flavor of tarragon. For a smoother soup, pulse half of the corn kernels in a food processor before adding to the soup.

SERVES: 4

Preparation time: 5 minutes

Cooking time: 3 hours (slow cooker) 35 minutes (stovetop)

1 tablespoon (15 ml) olive oil

1 leek, white and pale green parts only, halved lengthwise then thinly sliced

2 cloves garlic, finely chopped

1 stalk celery, cut into 1/2 inch (1 cm) pieces

1/2 cup (4 fl oz/125 ml) dry white wine

4 cobs corn, kernels cut from the cobs

1 potato, such as desiree or dutch cream, cut into 5/8 inch (1.5 cm) pieces

4 cups (35 fl oz/1 L) chicken stock

2 tablespoons (8 g) coarsely chopped tarragon

2 chicken breast fillets

Remove the chicken from the slow cooker. Once it is cool enough to handle, shred the meat and return to the slow cooker for about 5 minutes to warm through.

Serve the soup scattered with the rest of the tarragon.

ON THE STOVETOP

Heat the oil in a large, heavy-based saucepan over medium heat. Cook the leek and celery for 3 minutes until translucent, then add the garlic and cook for a minute until fragrant. Add the wine and let it boil for 3 minutes to evaporate the alcohol.

Add the potato, stock, half of the tarragon, corn and 2 cups (17 fl oz/500 ml) of water. Season with salt and pepper. Bring to a boil, then reduce the heat to a simmer and cook for 5 minutes. Add the chicken, cover with a lid and cook for 10 minutes until the chicken is cooked through and the potato is tender.

Remove the chicken from the pan. Once it is cool enough to handle, shred the meat and return to the pan for about 5 minutes to warm through.

Serve the soup scattered with the rest of the tarragon.

◁ SEAFOOD CHOWDER

A rich and creamy chowder is hard to beat. Serve with crusty bread and perhaps a salad for a soothing supper. You can mix up the seafood, according to what looks good on the day: You could use mussels instead of clams, or try fish and shrimp.

SERVES: 4

Preparation time: 5 minutes + 1 hour soaking

Cooking time: 2 3/4 hours (slow cooker) 15 minutes (stovetop)

16 clams, soaked for 1 hour, drained and rinsed

3 tablespoons (40 g) butter

1 leek, white parts only, halved lengthwise then thinly sliced

2 cloves garlic, finely chopped

1 slice bacon, cut into strips

1 tablespoon (8 g) cornstarch

4 cups (35 fl oz/1 L) fish or seafood stock

1 fresh or dried bay leaf

4 sprigs lemon thyme or thyme, leaves picked

pinch cayenne pepper

2 cups (17 fl oz/500 ml) milk

5 1/2 ounces (150 g) skinless hot-smoked salmon fillet, flaked into large pieces

12 scallops

chopped parsley, extra virgin olive oil and crusty bread, to serve

Reduce the heat to medium and add the butter to the pan. Cook the leek, garlic and bacon for 4 minutes until lightly golden, then sprinkle in the flour and cook for 1 minute, stirring. Gradually stir in the stock, then add the bay leaf, thyme and cayenne pepper.

Season with salt and pepper, then transfer to the slow cooker. Cook on high for 2 hours, then turn the slow cooker down to low. Stir in the milk and add the salmon, scallops and the clams with any juices. Cook for 30 minutes until the fish and seafood is cooked through.

Serve with chopped parsley, extra virgin olive oil and crusty bread.

ON THE STOVETOP

Heat the butter in a large frying pan over medium–high heat. Cook the leek, garlic and bacon for 4 minutes until lightly golden, then sprinkle in the flour and cook for 1 minute, stirring. Gradually stir in the stock, then add the bay leaf, thyme and cayenne pepper.

Bring to a boil, add the clams and cover with a lid. Cook for 1 to 2 minutes until they start to open. Add the milk and bring to just below a simmer. Add the salmon and scallops and cook for 2 minutes until the seafood is just cooked through and the clams have opened. Season with salt and pepper.

Serve with chopped parsley, extra virgin olive oil and crusty bread.

◁ SHRIMP AND SQUID LAKSA

SERVES: 4

Preparation time: 25 minutes

Cooking time: 3 1/2 hours (slow cooker) 1 1/4 hours (stovetop)

3 tablespoons (45 ml) grapeseed or rice bran oil

12 raw shrimp, peeled, deveined, tails left intact, heads and shells reserved

2 cans (9 1/2 fl oz/270 ml) coconut milk

2 cups (17 fl oz/500 ml) chicken stock

1 lb 2 oz (500 g) squid tubes, cut into bite-sized pieces, scored

14 ounces (400 g) vermicelli noodles

handful broccolini, cut into 2 inch (5 cm) lengths

5 1/2 ounces (150 g) tofu puffs, halved diagonally–optional

bean sprouts, cilantro sprigs, Vietnamese mint (laksa) leaves, crispy fried shallots and lime wedges, to serve

Laksa paste

1 tablespoon (8 g) finely chopped galangal or ginger

1 stem lemongrass, tough outer stems removed, white part only, chopped

4 long red chilies, coarsely chopped

4 cloves garlic, coarsely chopped

1 tablespoon finely grated fresh turmeric or 2 teaspoons ground turmeric

6 red shallots, coarsely chopped

2 tablespoons macadamia nuts, coarsely grated

3/4 ounce (20 g) belacan (shrimp paste), wrapped in foil and toasted in a dry frying pan until fragrant

1 tablespoon ground coriander

1 ounce (30 g) palm sugar, coarsely grated, or brown sugar

Heat the oil in a large frying pan over high heat. Cook the shrimp heads and shells for 5 minutes until they turn red, pushing down on them with the back of a wooden spoon. Remove with a slotted spoon and discard. Reduce the heat to medium, add the laksa paste and cook for 6 to 8 minutes until fragrant, stirring regularly. Stir in the coconut milk and cook for 3 minutes until the oil separates. Transfer to the slow cooker, along with the stock, squid and 2 cups (17 fl oz/500 ml) of water. Cook on low for 3 hours.

Meanwhile, prepare the noodles according to the packet instructions.

Add the shrimp, broccolini and tofu puffs, if using, to the slow cooker and cook for a further 10 to 15 minutes until cooked through.

Serve with the noodles, bean sprouts, cilantro sprigs, Vietnamese mint, crispy fried shallots and lime wedges.

ON THE STOVETOP

To make the laksa paste, process all the ingredients in a food processor until smooth.

Heat the oil in a large frying pan over high heat. Cook the shrimp heads and shells for 5 minutes until they turn red, pushing down on them with the back of a wooden spoon. Remove with a slotted spoon and discard. Reduce the heat to medium, add the laksa paste and cook for 6 to 8 minutes until fragrant, stirring regularly. Stir in the coconut milk and cook for 3 minutes until the oil separates. Add the stock and 3 cups (26 fl oz/750 ml) of water. Bring to a boil, then reduce the heat to low. Add the squid and cook for 45 minutes until tender. Add more water if necessary.

Meanwhile, prepare the noodles according to the packet instructions.

Add the shrimp, broccolini and tofu puffs, if using, to the pan and cook for 5 minutes until cooked through.

Serve with the noodles, bean sprouts, cilantro sprigs, Vietnamese mint, crispy fried shallots and lime wedges.

◁ TORTILLA SOUP WITH SHREDDED CHICKEN

The deep smoky flavor of this soup comes from chipotle chilies in adobo sauce. These are sold in small containers at specialty food shops and delicatessens; if you can’t find any, just add 3 teaspoons of smoked paprika and 2 chopped fresh chilies instead.

SERVES: 4

Preparation time: 5 minutes

Cooking time: 5 hours (slow cooker) 1 hour (stovetop)

1/2 cup (4 fl oz/125 ml) rice bran or grapeseed oil

1 onion, finely chopped

4 cloves garlic, finely chopped

2 teaspoons ground paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

2 chipotle chilies in adobo sauce, finely chopped

1 can (14 ounces/400 g) chopped tomatoes

4 cups (35 fl oz/1 L) chicken stock

2 chicken breast fillets

2 corn tortillas, halved, cut into 1/2 inch (1 cm) strips

cilantro sprigs, diced avocado, lime wedges, crumbled fresh cheese or feta, to serve

Meanwhile, heat the remaining oil in the frying pan over medium heat. Fry the tortilla strips for 6 to 8 minutes until light golden and crisp. Remove, drain well on paper towel and season with salt.

Using an immersion blender, food processor or blender, purée the soup until smooth. Check the seasoning.

Shred the chicken with two forks, then return to the slow cooker and cook for a further 5 minutes to warm though.

Serve with tortilla strips, cilantro sprigs, diced avocado, lime wedges and cheese.

ON THE STOVETOP

Heat 1 tablespoon (15 ml) of the oil in a large saucepan over medium heat. Cook the onion, garlic, paprika, cumin and coriander for about 5 minutes until the onion and garlic soften slightly. Add the chilies, tomatoes and stock and season with salt and pepper. Bring to a boil, then reduce the heat to a simmer and cook for 30 minutes. Add the chicken breasts and cook for 20 to 30 minutes until cooked through, then remove and set aside until cool enough to handle.

Meanwhile, heat the remaining oil in a frying pan over medium heat. Fry the tortilla strips for 6 to 8 minutes until light golden and crisp. Remove, drain well on paper towel and season with salt.

Using an immersion blender, food processor or blender, purée the soup until smooth. Check the seasoning.

Shred the chicken with two forks, then return to the pan. Cook for a further 5 minutes until warmed though.

Serve with tortilla strips, cilantro sprigs, diced avocado, lime wedges and cheese.

◁ CAULIFLOWER AND CANNELLINI BEAN SOUP WITH PANCETTA

For this velvety soup, you can use any white beans that are roughly the same size as cannellini beans, such as great northern. Just don’t forget to soak them overnight. Celeriac makes a great winter-time substitute for the cauliflower.

SERVES: 4

Preparation time: 5 minutes + overnight soaking

Cooking time: 4 1/2 hours (slow cooker) 2 1/4 hours (stovetop)

2 tablespoons (30 ml) extra virgin olive oil, plus extra to serve

12 pancetta slices

handful sage leaves

2 cloves garlic, coarsely chopped

1 onion, finely chopped

1 cup (7 oz/200 g) dried cannellini beans, soaked overnight, drained and rinsed

1 small head cauliflower, broken into florets, stem thickly sliced

5 cups (44 fl oz/1.25 L) chicken stock

Add the remaining oil to the pan and cook the garlic and onion for 3 minutes until lightly golden. Add the beans and 1 1/2 cups (13 fl oz/375 ml) of water. Bring to a boil and cook for 20 minutes, then transfer to the slow cooker, along with the cauliflower and stock. Cook on high for 4 hours until the cauliflower and beans are tender.

Using a blender or food processor, purée the soup until smooth. Check the seasoning.

Serve with the crispy pancetta and sage.

ON THE STOVETOP

Heat 1 tablespoon (15 ml) of the oil in a large, heavy-based saucepan over medium–high heat and cook the pancetta for 2 minutes. Turn the pancetta, then add the sage leaves to the pan and cook for 2 minutes until crisp. Remove the pancetta and sage and set aside. (You may need to do this in batches, depending on the size of your pan.)

Add the remaining oil to the pan and cook the garlic and onion for 3 minutes until lightly golden. Add the beans and 3 cups (26 fl oz/750 ml) of water. Bring to a boil and cook for 30 minutes, then add the cauliflower and stock and return to a boil. Cover with a lid, reduce to a simmer and cook for 1 1/2 hours until the beans and cauliflower are tender.

Using a blender or food processor, purée the soup until smooth. Check the seasoning.

Serve with the crispy pancetta and sage.