It feels, as if overnight, that the lush greenery of summer has turned to a collage of crisp yellows and browns, and the temperature has dropped a good 10 degrees. The weekend barbecues and al fresco lunches we enjoyed only a couple of weeks ago are being traded in for cosy Sunday roasts and evenings spent curled up on the sofa – yes, it’s well and truly soup season.
This is no bad thing – in fact it’s something to celebrate.
Windfall fruit is in its prime and warming spices have a newfound appeal, and these make fantastic bedfellows when brought together in a bowl of soup, as the apple, turmeric and fennel variety (overleaf) demonstrates.
Few can argue against the restorative powers of chicken soup, whether it’s a hearty cream-of-chicken number or a head-clearing bowl of clear broth and noodles.
If you’re in the market for something a little more exotic, Jenn Louis’s fantastic new book, The Chicken Soup Manifesto, features more than 100 soup recipes, with iterations hailing from everywhere from Tunisia to Turin. An example of the former can also be found overleaf.
With wonderful reds, oranges and browns mimicking the crisp colours all around us, these soups are the perfect dish to prepare for your post-walk lunch. So dig out your knitwear, and get into the autumn spirit.