BEVERLEY – There’s a kind of quiet grace in the basics: onions softening in a pan, carrots and squash giving up their sweetness, barley and lentils swelling in hot stock. These are simple, earthly things—pulled from soil, chopped by hand, joined by salt, water and time—and yet they turn into something that steadies you. A bowl of soup warms the body first, then the mind; it slows the day and makes a small space for calm. Then, dip in a crusty piece of cheese on toast.

The five recipes that follow keep faith with that simplicity. They use what’s in season, ask little more than patience and gentle heat, and reward you with clean, honest flavour. Nothing fancy—just good ingredients doing what they do best.

Roast Butternut, Sage & Brown-Butter Soup

Description: Silky roasted squash lifted with sage and a drizzle of nutty brown butter. Inspired by classic UK squash-and-sage pairings. (Good food)
Serves: 4

Ingredients

• 1 large butternut squash (about 1.2kg), deseeded, cut into wedges
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, sliced
• 30g unsalted butter
• 8 fresh sage leaves
• 1 litre hot vegetable stock
• A grating of nutmeg
• 1–2 tsp lemon juice, to taste
• Sea salt & black pepper
• Pumpkin seeds, toasted (optional)

Method

1. Heat oven to 200°C (fan 180°C). Toss squash with 1 tbsp oil, salt and pepper. Roast, cut-side up, 30–35 min until tender and caramelised.
2. In a large pan, soften onion and garlic in 1 tbsp oil with a pinch of salt, 8–10 min.
3. In a small pan, melt butter and cook until it turns nutty brown; crisp the sage leaves in it for 30–40 sec. Lift out the leaves and reserve; keep the brown butter for finishing.
4. Scoop roasted squash flesh into the onion pan. Add stock and a pinch of nutmeg; simmer 5 min.
5. Blend smooth. Season, then brighten with lemon juice.
6. Ladle into bowls. Drizzle brown butter and crumble over the crispy sage. Scatter pumpkin seeds if using.

Celeriac, Apple & Thyme with Hazelnut Crumb

Description: Earthy-sweet celeriac balanced by sharp apple; thyme for backbone; a toasted hazelnut finish. (Jamie Oliver)

Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 celery stick, chopped
• 800g celeriac, peeled and diced
• 2 eating apples (e.g. Cox/Braeburn), cored and chopped
• 1 tsp thyme leaves (or 2 sprigs)
• 1 litre hot vegetable stock
• 3 tbsp crème fraîche (or oat crème for vegan)
• 40g toasted hazelnuts, roughly chopped
• Salt & pepper

Method

1. Soften onion and celery in oil with a pinch of salt, 8 min.
2. Add celeriac, apples and thyme; stir 2–3 min.
3. Pour in stock, simmer 20 min until celeriac is very tender.
4. Blend smooth; stir in crème fraîche. Season to taste.
5. Serve topped with hazelnuts.

Embed from Getty Images

Wild Mushroom & Barley with Thyme

Description: Brothy, woodsy and satisfying; pearl barley brings body without cream. UK cooks often pair mushrooms with barley for depth. (Good Food)
Serves: 4–6

Ingredients

• 15g dried porcini, soaked in 400ml just-boiled water
• 2 tbsp olive oil
• 1 onion, 1 carrot, 1 celery stick—finely chopped
• 2 garlic cloves, crushed
• 400g chestnut mushrooms, sliced
• 100g pearl barley, rinsed
• 1 tsp thyme leaves, 1 bay leaf
• 1.2 litres hot vegetable (or light chicken) stock
• 1 tbsp soy sauce (optional, for umami)
• 20g butter (or 1 tbsp olive oil)
• Parsley, chopped; salt & pepper

Method

1. Strain porcini, reserving soaking liquid (leave grit behind); chop the mushrooms.
2. Sweat onion, carrot, celery in oil with a pinch of salt, 8–10 min; add garlic 1 min.
3. Add fresh mushrooms and porcini; cook on medium-high until they release liquid and begin to caramelise.
4. Stir in barley, thyme, bay, soy (if using), then add stock and the porcini liquid.
5. Simmer gently 35–40 min until barley is tender. Finish with butter/oil and parsley. Season well.

Spiced Carrot, Red Lentil & Ginger

Description: A fast, nourishing blend; red lentils thicken as they cook, ginger keeps it bright. Good Food
Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, sliced
• 2 tbsp grated fresh ginger
• 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp turmeric
• 700g carrots, sliced
• 150g red lentils, rinsed
• 1.2 litres hot vegetable stock
• Lemon juice, to taste; chilli flakes (optional)
• Plain yoghurt or coconut yoghurt, to serve (optional)
• Salt & pepper

Method

1. Soften onion in oil 6–8 min. Add garlic and ginger 1 min. Stir in spices 30 sec.
2. Add carrots and lentils; coat well. Pour in stock; simmer 20 min until soft.
3. Blend until smooth (or leave a little texture). Season and add lemon to lift.
4. Serve with a yoghurt swirl and a pinch of chilli flakes if you like heat.

Roasted Tomato, Red Pepper & Harissa with Chickpeas

Description: Sweet roast peppers and tomatoes, a touch of harissa and smoked paprika; chickpeas for substance. (Cookie and Kate)
Serves: 4

Ingredients

• 3 red peppers, deseeded, quartered
• 700g ripe tomatoes (or 1 x 400g tin plus 300g cherry tomatoes), halved
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, sliced
• 1 tbsp harissa paste
• ½ tsp smoked paprika
• 800ml hot vegetable stock
• 1 x 400g tin chickpeas, drained and rinsed
• 1–2 tsp red wine vinegar or lemon juice
• Parsley or basil, to finish; salt & pepper

Method

1. Heat oven to 220°C (fan 200°C). Toss peppers and tomatoes with 1 tbsp oil, salt and pepper. Roast 25–30 min until charred at the edges.
2. In a pan, soften onion in 1 tbsp oil 8 min; add garlic 1 min. Stir in harissa and paprika 30 sec.
3. Add roasted veg, stock and any tray juices; simmer 10 min.
4. Blend smooth. Stir in chickpeas and warm 2–3 min. Season, then sharpen with vinegar or lemon. Finish with herbs.