Article: published on 24 August 2026
Anna Haugh's Soup Masterclass
Chef Anna Haugh's recipes for healthy, filling, flavoursome soups
- Published
With Autumn and soup season just around the corner, chef Anna Haugh joined BBC Morning Live in the studio to show us how to make our soups healthy, filling and packed full of flavour.
Cauliflower and Chickpea Soup
Serves four
Ingredients
1 head of cauliflower approx 800g
1 litre of milk
60g double cream
1 tsp salt
1 can of chickpeas
2 tbsp cumin seeds
2 tbsp pumpkin seeds.
2 fillets of smoked mackerel (140g)
½ bunch of tarragon
Method
Roughly chop the cauliflower, place in a pan and add the milk and cream.
Simmer on a medium heat until soft enough to squash the cauliflower with the back of a spoon.
Add to a blender and puree under smooth.
In a frying pan add your strained chickpeas, cook for 2 minutes on a medium heat, stirring continuously.
Add in your seeds and spices and cook for a further 2 minutes
If using fresh mackerel, place your mackerel with the flesh face down on a board and skin facing upwards. Starting from the end pointy part of the tail peel back the skin and discard. The bones of the mackerel are down the centre of the flesh so carefully rub your finger down and remove.
Divide the flaked mackerel into your 4 serving bowls
Pour your hot soup on top and spoon your chickpea mix evenly between the bowls.
Finish with some fresh tarragon
Carrot and Bean Soup
Serves four
Ingredients
600g carrots
1 litre of water
60g double cream
1 tsp salt
1 tsp sugar
3 star anise (whole)
1 can of butter beans
2 tbsp poppy seeds
2 tbsp fennel seeds
2 tbsp sunflower seeds (or chopped pecans)
200g lamb mince pinched into mini meatballs, sprinkled with a little salt and fried in a hot frying pan with a tablespoon of oil.
½ bunch parsley
Method
Grate your carrots. Place in a pan and add your water and cream, salt, sugar and star anise.
Simmer on a medium heat until soft enough to squash the carrot with the back of a spoon.
Add to a blender and puree under smooth.
In a frying pan add your strained butter beans, cook for 2 minutes on a medium heat.
Continue stirring during this time, and add your seeds and spices and cook for a further 2 minutes.
Divide the meatballs into your 4 serving bowls and pour your hot soup on top.
Spoon your bean mix evenly between the 4 bowls.
Finish with some fresh parsley
