Give your soup a swirl of summer

Traditionally thought of as a winter warmer, soup can still form part of your menu even during the summer months.

Many customers will be looking for a light lunch or dinner, especially in the warmer weather when they might be eating less – soup is the perfect answer.

Offer light broths, seasonal ingredients, and vibrant colours. And try chilled soup. It may not be quite as traditional in the UK, however, cold soups are wonderfully refreshing, and we recommend you seek inspiration from delicious recipes from all over the world that will really hit the spot on a hot summer’s day.

Making soup doesn’t need to be over complicated, it just takes a little imagination, love, and care. The best bit is you can have a variety of soups on your menu at any one time. Batch cook them and freeze the soup in portions, and you’ll be ready to go in no time – you’ll also save on waste!

To help you create the ultimate summer soup menu, here are our top tips, recipes and ideas to inspire your kitchen.

Seasonal tastes

Use seasonal ingredients that are rich in nutrients and vibrant in colour. Try: asparagus, sugar snap peas, kale, tomatoes, courgettes, artichokes and grapefruit.

Drizzle it

Swap heavy cream drizzles for something lighter such as olive oil or a thinned-out yogurt with lemon juice.

A lighter touch

Rather than starchy potato to thicken the soup, use lighter ingredients such as yogurt, beans or soaked cashew nuts.

Add texture

Top with toasted nuts and seeds such as pumpkin seeds, sesame seeds, or pine nuts.

If you’re using root vegetables, add a few cubes of it roasted as a garnish to add interest – and don’t forget fresh herbs!

Be chilled

Some of the best soups are served cold and are perfect for a hot summer’s day. Take inspiration from different countries with soups like Salmorejo (a refreshing Spanish soup made from tomatoes, garlic and bread); vichyssoise (the classic French chilled soup with chicken broth, potatoes, leeks and lots of cream); Chlodnik (a cold Polish soup made with beetroot, radish, dill and kefir).

Go east

Experiment with broths to make lighter, fragrant soups, as used in Far Eastern cuisines, such as Thai, Japanese and Vietnamese. Add depth with ingredients such as ginger, garlic, Thai basil, miso, coconut and citrus. Don’t be afraid to add some chilli to raise the temperature.

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