I was searching through cookbooks, looking for something slightly unusual to cook for my up-coming dinner party and this recipe jumped out at me. I have tweaked it slightly but the essence is still there, it is after all a wonderful soup.

I have found that telling people that there is goat’s cheese in this recipe tends to turn them off, however the cheese merely adds a slight flavour compared to the beautiful, creamy texture it leaves. Even people who do not like cheese enjoy this soup, (as long as you don’t tell them what’s in it).

If you are intending on making this soup the day before, leave the cheese out and add it as you are reheating the soup.

This recipe has been adapted from an Italian cookbook, and contains no beans or pasta. Either or both can be added if you feel that it is necessary but I think it perfect as is.

This is one of my favourite recipes as it is so easy to make but tastes absolutely delicious.

I have borrowed my grandmother’s recipe, as it has long been the formula for my favourite soup. She swears that the secret to this soup is in the stock; this is where my affinity for ‘OSEM’ bullion cubes began.

This is also a breeze to cook, as you can see there is no sweating of the onions or frying the veggies. It all goes into the pot at once and you’re off, just check it and give it a stir once in a while.