he winters of my childhood seemed to revolve around the big red pot of soup – pea and ham, barley and oxtail, chicken or vegetable – forever bubbling away on the stove. Soups were a staple for our big family, and after school the toaster would work overtime as we fuelled our youthful hunger with bowl after bowl of soup and piles of buttery toast. I still love these deeply satisfying, long, slow-cook soups, but I’m also keen on those that are lighter and faster to make, so all the
