I wrote my book, Supper Love, because I wanted to explore a simple yet satisfying way to get more vegetables into my dinner and my customers’ dinners. I decided to veer away from classic soups with lots of ingredients, overcooked for hours or blended together, because I like to have different consistencies and textures in my meal. I feel like I have found a really interesting way to eat comforting and warm food, rich in flavour, texture and also very rich in nutrients – from vitamins to proteins and all the minerals in between.
I also tried to create something that doesn’t require too much preparation, that’s simple and doesn’t require amazing culinary skills. I also wanted it to be formulaic, as it is in my previous books, so that it can become the base for hundreds more creations. Most of all, I tried to transform my dinners so that they became satisfying, nourishing and very tasty, but also comforting and relevant. I came across some weird and wonderful combinations – even some amusing ones – but overall I found that dinner can be rich and flavourful even with fewer carbohydrates and less meat. This, to me, is a gift.
Reducing meat consumption was crucial for me, and it became such a great decision especially after opening a plant-based café in central London. Eating plant-based food makes me happier and much better off in terms of energy, attention and digestion. After maximising the use of raw and cooked veggies in my soups, I realised there is no longer any need to stick to old ideas and traditions about what a soup or a dinner should be. In the process, I became increasingly keen to eat seasonally, since that means eating what is naturally at its best and what is therefore naturally best for our bodies.