• In its most simple form, this is a yoghurt soup that’s thickened with rice. In the traditional version, chickpeas are incorporated into the soup - I’ve turned them into a golden topping instead, brightened with kale and chilli. I get really excited about reworking simple ingredients for new pleasures. The components of this dish are humble and modest but each finds new potential in this recipe, and thus new opportunity for diner pleasure.
  • A good matzo ball (in my opinion) is fluffy and has some texture. That's why I make my own matzo meal so I can keep some larger crumbs, and I beat my egg whites separately. My radical intervention is to add a few Vietnamese flavours, inspired by pho noodle soup
  • A fresh and fruity take on the traditional chilled tomato soup - watch me race the soup as I make a salad. Recipe by Portuguese chef Henrique Sa Pessoa.
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    Roasting vegetables before turning them into soup adds a deep layer of caramelised flavour - you can do this with pumpkin, sweet potato and mushroom too. This combination of root veg is earthy and nutty - I adore this soup by top chef Darren Robertson.
  • Everybody needs a simple chicken soup in their repertoire: this one is warming, sustaining, nurturing and nourishing. Steaming a whole chicken in the Varoma is brilliant for all kinds of reasons. Firstly, the chicken juices drip over the vegetables and into the mixing bowl, flavouring everything and forming a healthy broth at the same time. Steamed chicken also remains incredibly juicy. It’s a really clean way to cook too, with very little mess to deal with at the end – love you, Thermomix!
  • Do you ever have those "OMG I forgot to make dinner!" moments? Wouldn’t it be good to have a healthy pantry meal always on hand that you could get on the table in 20 minutes? This is that dish. It's also gluten-free, grain-free, vegan and super tasty!
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    I love a cool soup on a summertime Christmas table, and I especially love the luxurious combination of avocado, citrus and crab. Add the crunch of celery and cucumber and you’ve got an entree that’s surprising and very pretty. I've suggested great variations, including for vegetarians.
  • How good is soup! A great soup is comforting and nourishing, tasty and satisfying and, for the cook, a never-ending opportunity to be creative. I love boosting bowl value with greens and grains as we do here, with this hearty, healthy minestrone.
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    The Pumpkin Soup method is interesting but it's the Virtual Bacon Dust that is the real thrill in this George Calombaris recipe. It tastes just like bacon, but no pigs were harmed in its creation. Just three ingredients lead to a mind-bending taste explosion.