A bowl of soup is definitely comforting. It is always honest, hearty and humble (the 3 h’s I like to call it) in the cooler months while refreshing and light in the warmer months. Simplicity like a subtle broth or smooth textured vegetable soup wondrous for the soul, all you need is a slow drizzle of olive oil and you are good to take on the day.

Above all soup is a celebration of all things seasonal, from yellow sprouting runner beans in spring, corn fed chicken in autumn and fresh salty shellfish in summer. Whatever your mood or weather, soup is always there, it just works.


Serves 2

18 grams Miso paste
450 ml water
100-120 grams (small) sweet potato, peeled and cut into thin slices
100 grams fresh or tinned cockles
1 fresh red chilli, thinly sliced


Heat the water on high heat until it comes to a boil.

Reduce the heat to a moderate and stir in the Miso paste until dissolved.

Once dissolved, add the sweet potato, stir and leave at a good simmer for 10 minutes.

Add the cockles and continue simmering for a further 5 minutes.

You will need neither salt nor pepper, just serve immediately and enjoy.

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