Anna Jones’ soup recipes get the year off to a fresh start | The modern cook

Shake up your meals with healthy, fortifying food that tastes great too. Take these broths: one Thai-inspired, the other a ‘not-chicken soup’: remedial and delicious in equal measure

The first column of a brave new year. I am an eternal optimist, a believer in new beginnings: we can turn over new leaves and wave goodbye to things that no longer serve us. When it comes to food, new beginnings can be useful – sometimes. But, before you turn the page, don’t worry: I’m not about to preach the holy virtues of spirulina or detoxing; I’m not into that.

About eight years ago, I was a recipe developer working in an office with a kitchen in every corner (in fact, it was more kitchen than office). Each day those kitchens were filled with us cooks making dishes from every corner of the world. We had to refine the recipes for home cooks; each had to be tested and tasted. I was the taster too. It was a wonderful education in food, but by the end of each day I felt jaded with eating, overwhelmed by the volume of it all. I hated that feeling – after all, food had always motivated me – but there is vulgarity in having too much food all the time. It felt a bit like I’d had a Christmas dinner every day.

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from Food & drink | The Guardian http://ift.tt/2iVbTsm
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