This chicken and vegetable soup is a hearty mix and the perfect way to use leftover bits and pieces from the vegetable drawer. Leave it chunky, puree it briefly or simply mash with a fork to break ...

For this recipe you will need a 3.5–4 litre/6–7 pint deep-sided saucepan. Store your leftover vegetable soup in an airtight container in the fridge for up to three days. Vegetable soup freezes ...

Bring to the boil then reduce the heat and simmer for 40-45 minutes, or until the vegetables are tender. Meanwhile, heat a frying pan over a medium-high heat and fry the chorizo for 10-12 minutes ...

Of all the chicken noodle soup recipes out there, this one is my favorite, and is in heavy rotation from November to April.

Given that there are so many easy recipes for soup, there’s no excuse to be buying the shop-bought stuff. Cooking soup yourself will give you a tastier and far more nutritious meal than the ...

Soup recipes make for fantastic lunches and dinners ... Three tablespoons olive oil One teaspoon turmeric One litre of vegetable stock (or chicken stock for non-vegetarians) 100g basmati rice ...

Yann Nury explains how to make stock with a golden color and clean taste, and shares a recipe for a hearty root vegetable soup. transcript [MUSIC PLAYING] My name is Yann Nury, and today ...