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Ingredients
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Ingredients
Useful things to know about what goes in the pot — flavour first, nutrition alongside.
Fibre and body
Butternut squash
Natural creaminess and sweetness
Carrots
Sweetness and colour
Sweet potato
Thickens and sweetens
Potato
Body and thickness
Greens and vegetables
Chestnut mushrooms
Savoury depth
Broccoli
Green colour and freshness
Spinach
Colour and leafy freshness
Cavolo nero
Texture and bitterness
Red pepper
Sweetness and colour
Courgette
Lightness and body
Frozen peas
Sweetness, colour and fibre
Protein and substance
Red lentils
Thickens and adds substance
Green lentils
Substance and bite
Chickpeas
Substance and bite
Cannellini beans
Creaminess without dairy
Black beans
Substance and earthy depth
Firm tofu
Protein
Aromatics
Garlic
Pungent depth
Celery
Savoury aromatic base
Leek
Mild sweetness
Fresh ginger
Warm, zesty heat
Ground cumin
Earthy warmth
Smoked paprika
Smoky depth
White miso
Deep savoury seasoning
Fresh thyme
Woody herbal note
Coconut milk
Richness and creaminess
Grains and pulses
Pearl barley
Chewy, hearty body
Quinoa
Light, nutty body
Toppings and finishing
Fresh basil
Fragrant finish
Flat-leaf parsley
Fresh, green lift
Fresh coriander
Bright, citrusy herb
Lemon juice
Acidity that sharpens every other flavour
Greek yoghurt
Cool, tangy swirl
Pumpkin seeds
Crunch
Toasted almonds
Crunch and richness
Sourdough croutons
Crunch and substance
Soup foundations
Ripe tomatoes
Body, sweetness and brightness
Onion
Sweet savoury foundation
Vegetable stock
Cooking liquid
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