New Covent Garden Food Co.’s Soup for All Seasons (published by Macmillan), is the third book in the brand’s recipe book range and depicts everything that the chefs at the company love in a soup! Using the freshest and most creative combinations of ingredients at their seasonal best, Soup for All Seasons inspires and delights with fantastic recipes bursting with flavour and colour.

There are so many delicious, original recipes in Soup for All Seasons for every occasion that it has been quite a challenge to choose our favourites! Here are some of our favourites! If you’ve a recipe for great soup we’d love to hear from you!
   
 

Whatever the season, it is always important to eat fresh vegetables, packed full of vitamins. This recipe has take two of the most super vegetables and made an original and tasty way to get loads of goodness from your meal.

Serves 4 - Cooking time: 35 minutes
25 g (1 oz) butter
300 g (10½ oz) rhubarb, chopped
300 g (10½ oz) cooked beetroot, diced
500 ml (18 fl. oz) vegetable stock
Salt and freshly ground black pepper

Melt the butter in a pan, add the rhubarb and cook gently until softened.
Add the beetroot and stock, then bring to the boil.

Cover and simmer for 10–15 minutes until the vegetables are tender.
Blend until smooth.

Return to the pan, season to taste and serve.

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The New Covent Garden Food Co.'s Soup for All Seasons can be
purchased online.