I used the stems and greens of cauliflower with walnuts, chestnuts, mushrooms, yams and fennel and heavy cream.The result was a rich broth, good enough to serve on holidays. Served topped with croutons and chives.#GlobalApron

Mothers recipe, modified to replace milk and cream with coconut milk and cream.

Nutmeg, cauliflower puree from the trunk and leaves, garnished with cauliflower rosettes, a fresh farm egg, heavy cream, milk, shrimp broth and sweet paprika powder turn this soup from mundane to festive. Adults can add a tablespoon of tawny port wine.#GoldenApron23

Aqua Faba means bean water and is the nourishing thick broth from soaking and cooking dried garbanzo and other beans. It is often thrown away because the foam on top has a bitter taste. We skim the bitter foam off and use the broth, it tastes mild like egg whites in egg drop soups.There is also a fava bean called Aqua Dulce, which is not bitter when soaked and cooked, that can be used with or instead of garbanzo beans.We mixed both beans to make a hearty bean soup dinner served over croutons with poached egg yokes, spiced with harissa sauce and other spices, served with side dishes of pickled cucumber, pickled onions, pickled olives, pickles sweet peppers and chopped cilantro and green onions.If you prefer vegan, you whisk the aqua faba broth till it develops white strings, like eggwhites, use in this soup instead of eggs.#GlobalApron

We try to use everything we grow, and the stems of cauliflower contain the most intense flavor, perfect for making a creamy soup, with a dash of nutmeg. I make a cheese sauce for the cauliflower florets for dinner and the nutmeg makes the cream soup taste distinct from the cheesy cauliflower.

We poached the whole chicken in boiling water first, pour water off. Typically, there are eight to nine dinner soup meals from one whole chicken carcass, bones, fat, skin, neck, liver, gizzard and heart, about 2 to 3 pounds from a 4 to 5 a pound chicken, after the breasts, wings and leg quarters have been removed. With younger chickens, we brown the meat in the dutch oven to bring out the flavor and give the broth more color.

This is a fun recipe, and delicious. The wontons and deep dark broth are made first, the 5 precooked meat and seafood ingredients are added with 5 different vegetables.Your dinner friends will be impressed by the complexity and variety of all the fresh flavors.In restaurants, this version is called Wor Wonton Soup or War Wonton Soup.

The winter carrots are fresh and beautiful at the moment, they make a great vegetarian dinner with cocconut cream, or dairy cream if preferred. Easily prepared under an hour.

Mirepois ( me- ray- pwa) is a well kept french cooking secret. It flavors sauces, dinners, soups, and salads. You chop a cup each of celery, onion and carrot, add 2 chopped garlic cloves, and fruit it in olive oil, then add any other ingredients you like. Here is what it does to lentil dinner soup.

Mild Lamb Liver and mild white onion are a winning flavor combination. Mixed with mild leek and mild dal lentils, it makes an easy creamy dinner soup for summer weekdays. Turn on, forget, serve.

All I had in the fridge was one cauliflower, frozen bacon and some left over cheese. Worked pretty well!

My 6 year old isn't a fan of Cauliflower so I made this and told her it's potato soup. I'm watching Rachana polish it up. She keeps saying Mummy, this is delicious. Hee hee