Recipe collection

10 souped-up soups from Katrina Meynink

Much like a roast chicken or the perfectly crisp roast potato, soups can be harder to perfect than many may think. It can be so homogenous in taste and often texture that there is nowhere for the cook to hide. It's important to build on flavour, adding all manner of bits and bobs to create the very necessary textural light and shade while ensuring you can still eat your dinner with a spoon or slurped directly from the bowl.