Weekly menu (soup edition): 3 - 9 June 2019

Your one-stop, one-shop dinner inspiration for the week ahead. We love that most of these meals make enough for lunch the next day too!

Butternut, fennel and ginger soup with toasted pumpkin seeds

Imagine a dinner that’s vegan, quick, easy and delicious. Well, that’s exactly what this butternut, fennel and ginger soup with toasted pumpkin seeds is. Filling and full of flavour, it’s a wonderful dinner dish.

Recipe here: Butternut, fennel and ginger soup with toasted pumpkin seeds

French shallot soup

Shallots are wonderful in soups, as they are much sweeter and cook quicker than regular onions. This delicious recipe for French shallot soup takes only 45 minutes to make and will feed your whole family!

Recipe here: French shallot soup

Chicken tortellini and mushroom soup

Make time to prepare a few stocks in advance and freeze them. Once you have the stock, this chicken tortellini and mushroom soup recipe will take less than 30 minutes to prepare.

Recipe here: Chicken tortellini and mushroom soup

Greek lentil soup

Make time to prepare a few stocks in advance and freeze them. Once you have the stock, this Greek lentil soup recipe will take less than 30 minutes to prepare.

Recipe here: Greek lentil soup

Sweet potato soup with maple and whisky-glazed bacon

This sweet potato soup with maple and whisky-glazed bacon is the only way to beat the winter chill. It’s the perfect combination of sweet and salty. We love making a batch big enough to feed the family AND take some for lunch the next day.

Recipe here: Sweet potato soup with maple and whisky-glazed bacon

Cheesy beer and fennel soup

A rich and comforting soup for those colder evenings.

Recipe here: Cheesy beer and fennel soup

Mulligatawny soup

Deliciously spicy, Mulligatawny is a well-known English dish of Indian origins. This richly flavoured soup, spiced with curry powder and served with a dollop of tangy sour cream, is perfect for a cold winter’s day.