It isn't many foods that have poems written about them. And remember the story of Esau who, coming in tired and hungry, was willing to give up his birthright for a bowl of pottage - lentil soup. I t must have been good soup! From the time man discovered that he could bake clay hard in the fire he began to make clay pots - and what do you cook in such a pot? - Soup of course.

The earliest pots have the markings of woven sticks on the outside so presumably they first of all lined baskets with clay - but somehow soup in a basket never took off.

Every generation and every people group have some form of soup or stew - it is served hot, cold, thick, thin, creamy, clear, vegetarian, meaty, spicy - something for everyone. It isn't as fashionable at dinner parties these days - starters tend to be more complicated and dinner parties an excuse to show off. But soup will go on as long as people come home hungry and it is time for a revival

Sweet and Creamy
For 4 you will need

25 grams ( 1 oz)
I clove of garlic, crushed
225 grams sweet potato
1 largish parsnip
1 level teaspoon of paprika
1 level teaspoon of chilli flakes or ½ deseeded chilli, finely sliced
750 mls ( 26 fl oz) vegetable stock
2 teaspoons of mustard of your choice - mine would be honey mustard
1 tablespoon of grated strong cheese - Parmesan, Cheddar, Stilton
125 ml ( ¼ pint ) double cream or low fat yoghurt
Salt and pepper

Dice the sweet potato and the parsnip. Melt the butter and fry the garlic, parsnip and sweet potato. Add the spices, chilli and stock. Bring to the boil and simmer for about 20 minutes. Stir in the mustard and cheese. Blend in food processor. Reheat in pan, but do not boil. Season to taste. When serving add a spoon of cream or yoghurt.

Variation - you could replace the parsnip with carrots or squash.

Chicken Soup - one version is known as New York Penicillin so good is the effect of eating soups like this.
For 4 you need

75 grams ( 3 oz) of pearl barley or red lentils
4 medium potatoes, cooked for 10 minutes and diced
2 carrots, diced
1 onion, diced
2 chicken breasts - I prefer to leave them in quite big chunks, but you may prefer to cut