When it’s cold out, a good bowl of soup can be really satisfying.  This one really hits the spot, and it’s so simple to make. The addition of ginger boosts the warming quotient, and the coriander adds a subtle spice without being overpowering. I love this made with chicken stock, for a really rounded flavour, but vegetable stock works well too, to make this a vegetarian dish. I originally came across a version of this recipe in a book called ‘Easy Entertaining’, but the original used allspice berries instead of ginger and coriander.  I definitely prefer the ginger and ground coriander for the warmth and more subtle flavour; but if you’re making this at Christmas time, the allspice is a good seasonal variation. I’m lazy, and think life’s too short to toast your own pine nuts, so I buy ready-toasted ones, but by all means toast your own if you have the time or inclination! This works well with a scattering of fried bacon or pancetta as garnish, but again, only if you have the time …