Pumpkin spice cupcakes
Rustle up a batch of these moreish pumpkin spice cupcakes as a treat in the autumn. Top with cream cheese icing and dust with extra pumpkin spice
Rustle up a batch of these moreish pumpkin spice cupcakes as a treat in the autumn. Top with cream cheese icing and dust with extra pumpkin spice
Try this dairy-free, plant-based twist on the classic leek and potato soup. Ideal for lunch or a starter, top with chopped chives and enjoy with crusty bread
Pack lentils into a carrot soup for a filling, hearty lunch. As well as being rich in protein and fibre, lentils are a good source of B vitamins and iron
We’ve given a classic vegetarian soup a fragrant twist with a subtle hint of spice. Swap the yogurt for a dairy-free alternative to make this vegan.
Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread
Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto – perfect for the depths of winter.
Mary Cadogan’s aromatic broth will warm you up on a winter’s evening – it contains ginger, which is particularly good for colds.
Make the most of seasonal broccoli with this vibrant soup, ideal for lunch or a light supper served with warm crusty bread. Garnish with a sprinkling of mixed seeds and chives
Make lunch more exciting with this silky and deeply savoury miso and butternut soup. Delivering all of your five-a-day, it’s also bursting with goodness
Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping
Make this soup recipe your own using up any bits and bobs you have. Make a tomatoey soup with leftover veg, then finish it with flavourful toppings
Here’s a serving of five of your 5-a-day in one delicious and quick-to-make soup. If you make this ahead, the bulgur soaks up quite a lot of the liquid, so add a splash of water to loosen a little (or just eat as a summery stew).