Centrepoint, the UK’s leading youth homelessness charity, has launched The Big Broth, a competition challenging the nation to come up with a new tasty soup flavour. The winning soup will be produced by Yorkshire Provender and sold in Waitrose stores across a UK, with a donation from each pot sold going straight to Centrepoint.
Budding cooks will be encouraged to submit their recipes online and five lucky finalists will be invited to a special cook-off event. The winner will be chosen by a panel of judges and celebrity chefs, including award-winning Italian chef Aldo Zilli, founder of the Wahaca group of Mexican restaurants Thomasina Miers and editor of Waitrose Kitchen magazine, William Sitwell.
To help launch the competition leading celebrity chefs Prue Leith has given us their favourite soup recipe, to help inspire the nation to get cooking.
- Frozen peas
- Frozen spinach
- Unsweetened coconut cream
- salt, pepper and grated nutmeg
Whizz together thawed frozen peas, frozen spinach and unsweetened coconut cream in (more or less) equal quantities
Add enough stock or milk to get a velvety, smooth texture
Add salt, pepper and grated nutmeg to taste
Serve chilled or hot
Additional tip - you can write place names with double cream or soured cream in the soup using a pointed teaspoon