Explore 4 recipes from the soups collection.
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◷ 144 minmedium
Vietnamese chicken noodle soup with tender poached chicken, flat rice noodles and a clear, golden broth scented with charred ginger, onion and restrained toasted spices. Finish with spring onions, coriander and lime. Allow about 2½ hours, with extra time possible depending on chicken doneness and noodle instructions.
Oct 14
◷ 127 mineasy
Tender pork ribs in a distinctly sour, savoury Filipino broth with tomatoes, radish, aubergine, long beans and just-wilted water spinach. Gentle simmering keeps the broth light and the vegetables intact.
Oct 13
◷ 77 mineasy
A substantial vegetarian Moroccan soup with tender lentils, chickpeas and fine vermicelli in a silky tomato broth. Ginger, parsley and fresh coriander bring warmth and freshness, with lemon wedges alongside. Allow about 1 hour 20 minutes using cooked chickpeas; older lentils may take longer.
Oct 7
◷ 120 minmedium
Deeply caramelised onions simmer in beef stock and dry white wine, then are topped with toasted baguette and bubbling Gruyère. Allow about 2 hours for this richly savoury soup.
Oct 2Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 48 minutes. Cooking takes 128 minutes. Allow 144 minutes in total. Makes 4 servings. Key ingredients: whole chicken, water for the broth, onions, fresh ginger, coriander seeds. Equipment: Snug 6-litre stockpot with lid, approximately 22–24 cm wide, Grill and foil-lined metal tray, Tongs and skimming spoon, Small frying pan, Instant-read food thermometer, Clean tray, carving board and knife, Fine sieve and finishing saucepan holding at least 4 litres, Measuring jug and kettle, Separate 3–4-litre saucepan and colander for noodles, Bowl for soaking noodles if required by the packet, Four heatproof serving bowls, each holding at least 1.2 litres.
Kitchen tip: The schedule assumes the chicken reaches its safe endpoint at the first check. A bird needing 65 rather than 50 minutes of poaching adds 15 minutes; delay the finishing tasks accordingly.
Preparation takes 25 minutes. Cooking takes 117 minutes. Allow 127 minutes in total. Makes 4 servings. Key ingredients: raw bone-in pork ribs, cold water, onion, ripe tomatoes, fish sauce. Equipment: 5–6 litre heavy-based saucepan or casserole with lid, Slotted spoon or skimmer, Ladle, Weighing scales and measuring jug, Knife and chopping board, with a separate surface for raw pork, Digital food thermometer, Kettle, Microwave and microwave-safe container if required for the optional rice.
Kitchen tip: The timeline allows a 75-minute pork simmer. If the ribs remain chewy, extend that stage before adding vegetables and maintain the broth level.
Preparation takes 15 minutes. Cooking takes 65 minutes. Allow 77 minutes in total. Makes 4 servings. Key ingredients: olive oil, onion, celery, green or brown lentils, tinned chickpeas. Equipment: Heavy-based 4-litre saucepan with lid, Knife and chopping board, Sieve, Kitchen scales and measuring jug, Wooden spoon or heatproof spatula, Small bowl and whisk, Kettle, Ladle.
Kitchen tip: The schedule assumes the shorter simmering times and 4-minute vermicelli. Older lentils, a slower hob or longer-cooking pasta will extend it; follow the texture cues.
Preparation takes 20 minutes. Cooking takes 100 minutes. Allow 120 minutes in total. Makes 4 servings. Key ingredients: yellow or brown onions, weighed before peeling, peeled and sliced about 3 mm (⅛ inch) thick, unsalted butter, olive oil, fine salt, divided, garlic, finely chopped. Equipment: Heavy-based 5-litre (about 5-quart) pot or Dutch oven, approximately 26 cm (10 inches) wide, Sharp knife and chopping board, Wooden spoon or heatproof spatula, Measuring jug, measuring spoons and kitchen scales, Cheese grater, Baking tray, Four 600 ml (about 20 US fl oz) bowls explicitly rated for use under a grill/broiler, Oven with grill/broiler, Oven gloves, Ladle, Four heatproof serving plates.
Kitchen tip: The 100-minute cooking estimate includes toasting the bread while the soup simmers. Onion caramelisation varies with moisture and heat, so prioritise a deep golden-brown colour over the clock.