In a heavy saucepan, combine the chicken stock, diced potatoes, and 1 tablespoon of rice wine vinegar.

Bring to a boil.

Reduce the heat until the stock is just simmering.

Mix the cornflour with 4 tablespoons of water to make a paste.

Stir it into the hot stock.

Bring the stock back to a boil, stirring until thickened.

Reduce the heat until it is just simmering again.

In a glass or ceramic dish, season the pork with the remaining rice wine vinegar, soy sauce, and sesame oil.

Add the seasoned pork, carrot, and ginger to the stock.

Cook for 10 minutes.

Stir in the spring onions, red pepper, and bamboo shoots.

Cook for a further 5 minutes.

Pour into warm serving bowls and serve the savory potato and pork medley soup immediately.

Put the beef stock and extra lean beef mince in a heavy saucepan.

Add the chopped tomatoes, carrots, onion, celery, turnip, bouquet garni, egg whites, crushed egg shells, and plenty of seasoning.

Bring almost to the boiling point, whisking all the time with a flat whisk.

Cover and simmer for 1 hour, taking care not to allow the layer of froth on top of the soup to break.

Carefully pour the soup through a scalded fine cloth such as muslin, keeping the froth back.

Repeat if necessary until the liquid is clear.

Add the sherry and reheat.

Sweat the chopped onion in the butter for 2 minutes.

Add the watercress and cook, stirring with a wooden spoon, for a further 2 minutes.

Stir in the flour.

Remove from the heat and gradually blend in the vegetable stock.

Return to the heat and bring to the boil, stirring.

Season with salt, pepper, and nutmeg.

Reduce the heat and simmer for 20 minutes.

Blend or process to a purée and return to a clean pan.

Stir in the single cream and reheat gently.

Sprinkle the finely chopped eggs on top and serve the velvety watercress symphony.

Lightly sauté the garlic and onions in the olive oil.

Add the carrots and celery, and sweat for 3–5 minutes.

Incorporate the courgette and squash.

Cook for an additional 3–5 minutes.

Add the mushrooms, cauliflower, broccoli, canned chopped tomatoes, tomato sauce, dried basil, dried oregano, and crumbled chicken stock cubes.

Pour in 1.

8 liters (3pt) of water.

Bring the mixture to a boil and simmer for 15 minutes.

Soak the saffron strands in 1 tablespoon of boiling water.

Allow it to stand for 10 minutes.

In a large pan, combine the chopped onion, sliced leek, sliced celery, diced carrots, and crushed garlic.

Add the chicken stock, bring to a boil, cover, and simmer for about 10 minutes.

Add the canned chopped tomatoes, saffron along with its soaking liquid, and the peas.

Bring the mixture back to a boil and add the soup pasta.

Simmer for 10 minutes until the pasta is al dente.

Sprinkle in the caster sugar and season with salt and freshly ground black pepper.

Stir through and serve the saffron-kissed vegetable minestrone hot.

In a heavy pan, heat the butter.

Sweat the sliced onion for a few minutes until soft.

Add the garlic and bacon.

Fry for 2 minutes without browning the bacon.

Add the tomatoes and fry for a further 2 minutes.

Add thyme, lemon zest, soft brown sugar, and vegetable stock.

Cook, covered, for 25 minutes.

Blend or process the soup into a purée, and adjust the seasoning if necessary.

Add a dollop of cream and sprinkle chopped parsley and chives in each bowl to serve.

In a large heavy saucepan, combine the cubed lamb and 1.

8 liters (3pt) of water.

Bring to a boil, skimming off any scum from the surface.

Stir in the onion, pearl barley, and bouquet garni.

Bring the soup back to a boil, partially cover the pan, and simmer gently for 1 hour.

Add the remaining vegetables and season with salt and pepper.

Bring to a boil again, partially cover, and simmer for an additional 35 minutes.

Use kitchen paper to skim surplus fat from the top of the soup.

Discard the bouquet garni and serve the Scotch broth hot.

Cut the red peppers into quarters, remove seeds and membrane.

Grill until the skin blackens and blisters.

Place on a cutting board, cover with a tea towel, and allow to cool before removing and discarding the skin.

Mark a small cross on the top of each tomato.

Place them in a bowl, cover with boiling water for about 2 minutes.

Drain and cool.

Skin, halve, and remove the seeds.

In a large heavy pan, heat the vegetable oil over low heat.

Add marjoram, mixed herbs, crushed garlic, and curry paste.

Stir for 1 minute until aromatic, then add the sliced red onion and leek.

Cook for a further 3 minutes.

Add the cabbage, tomatoes, grilled peppers, and 1.

2 liters (2pt) water.

Bring to a boil, reduce the heat, and simmer for 20 minutes.

Allow the soup to cool slightly, then purée in a blender or food processor for 30 seconds or until smooth.

Return to the pan and reheat gently.

Stir in the sweet chili sauce and season with salt and pepper.

In a heavy saucepan, combine milk and pumpkin.

Add ground nutmeg and season with salt and pepper.

Bring the mixture to a boil.

Reduce the heat and simmer until the pumpkin is tender.

Using a food processor or hand-held blender, purée the mixture until smooth.

Return the purée to a clean pan and stir in the single cream.

Check the seasoning and adjust if necessary.

Gently reheat the soup.

Serve the hot pumpkin soup, garnished with a drizzle of extra virgin olive oil.