This Duck Pho recipe brings a rich twist to the traditional Vietnamese dish by using duck carcasses and giblets to create a deeply flavourful broth. Infused with warm spices like star anise, cardamom, and coriander, the broth is simmered to perfection and paired with tender duck meat, mushrooms, and your choice of noodles. Topped with fresh herbs and a drizzle of hoisin and sriracha, this dish is both comforting and full of bold flavours—perfect for a warming, hearty meal.
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This Turkey and Chourizo Soup recipe is full of hearty flavors and wholesome ingredients readily available in Portugal. Using tender turkey wings and flavourful (black) chourizo sausage with a combination of fresh vegetables and aromatic herbs, the result is a nourishing and satisfying dish that’s perfect for any occasion.
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In Portuguese culinary tradition, Salted Cod Soup, or Sopa de Bacalhau, holds a revered place as a comforting and nourishing dish. This recipe reflects the centuries-old practice of preserving cod through salting, a technique that originated from the need to preserve fish for long sea voyages. Salted Cod Soup is celebrated for its robust flavors and wholesome ingredients. By combining salted cod with hearty vegetables this soup offers a taste of Portugal’s rich maritime heritage.
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Shorbat Adas is a hearty and nutritious soup is made from red lentils cooked with various aromatic spices and vegetables. It’s a popular comfort food in Lebanon and is often served as a starter or a light meal. The soup is typically seasoned with cumin and lemon juice, giving it a deliciously tangy and flavorful taste.
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The initial inspiration for this soup was drawn from Nagi’s Creamy Ham Bone Soup with Beans, which I then modified to create my own version. Despite its velvety and rich consistency, this soup is crafted without the use of any cream whatsoever.
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Hearty Mexican Soup, also known as Sopa de Res or Caldo de Res, is a flavorful and satisfying soup that is a staple in Mexican cuisine. This soup is often enjoyed as a comforting meal, especially during colder months, and it showcases the vibrant and robust flavors of Mexican ingredients.
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Bisque is a culinary method that brings out the full flavor of crustaceans that may not meet market standards. In a classic bisque, the shells are finely ground into a paste, which is then used to thicken the soup. Despite having obtained perfect crayfish, I wanted to explore the art of making a bisque. Here is my interpretation of a delightful crayfish bisque.
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As winter approaches, I was in search of a comforting dish for a chilly evening. That’s when I came across Yotam Ottolenghi’s recipe for Yemeni Oxtail Soup with Zhoug. Having experimented with several oxtail casseroles in the past, I was eager for a different taste, and the addition of the zhoug condiment did not disappoint.
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This chorizo and broccoli soup is one of my favourites because of the contrast between the spicy chorizo sausage and the smooth creaminess of the broccoli.
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This is an old recipe of mine with a bit of a twist by adding various condiments like guacamole, gremolata and chimichurri. This is one of my best soup recipes and one which I make each winter.
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