“The word soup is “stretched” here, in many delightful ways as he shows us how to master the art of great soup from six simple broths […] in this well laid out, well illustrated book” – Cork Billy
“Smith writes beautifully but doesn’t waste time. … [He] makes soup making seem aspirational. The soups did indeed make me feel good, although the process of making them was just as enjoyable. This […] is a book to ease you into 2018” – Evening Standard
• Discover the magic of soup ‘evolution’ – a two-stage approach of mastering a broth and building it into a hearty dish

• Each recipe encourages the use of honest, unprocessed ingredients that deliver easily digestible nutrients – good for the body and the soul

• An international range of culinary heritage is celebrated, from French bouillabaisse to Thai Tom Yum Goong, including Scottish Cock-a-leekie and Japanese Dashi

• Former editor of The Good Food Guide Drew Smith will show you how to build different variations of soups from ten basic broths, ensuring you make the most of your leftovers and expand your kitchen repertoire