Pack your soups with versatile vegetables

With more of us striving towards healthier diets packed with vegetables, it is always handy to have a couple of tasty dishes which we can cook with ingredients within arm’s reach in our cupboards and freezers, alongside staple ingredients readily available in your local shop.

Beans and cauliflower are two ingredients you can always find in our house. Any white bean is good for this soup including borlotti and broad beans and when accompanied by a generous sprinkle of pepper or chilli, this would be our go-to soup dish.

Cauliflower is a fantastically versatile ingredient and is superb in a salad. I have paired this with bitter leaves for that bit of bite. Many of us chefs have cauliflower on the menu as it is brilliantly adaptable and accessible and can be paired with a multitude of ingredients to make it extra tasty.

Try these at home and sign up for our next vegetarian cookery class at Waterman.

Butterbean and sweetcorn soup

Cauliflower Salad with radicchio