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34 Phonebox Magazine | November 2025Bonfire Night sparks all sorts of memories of fireworks parties passed. And food is a big part of those recollections %u2013 especially hearty, outdoor fare.It%u2019s strange that we celebrate a foiled plot to assassinate a King with food, drink and a fi reworks show. But that%u2019s exactly what we have been doing for more than 400 years. The first national day of thanksgiving, following Guy Fawkes%u2019 murderous plan to blow up the King in the Houses of Parliament with barrels of gunpowder, was in 1606, one year after the event.The plot was thwarted when one of Fawkes%u2019 men sent a letter to a friend warning him to stay away from the city area on 5th November. The letter was found, and the men responsible for the plot were caught and executed %u2013 hanged, then their heads were placed on stakes around London.And so we celebrate Guy Fawkes Night. One quick and easy way to stay warm and enjoy a tasty snack while outside enjoying rockets and sparklers is to serve soup. A crusty roll, garlic bread or some crackers will accompany the warming dish brilliantly, and there%u2019s little preparation needed and only a few plates %u2013 or mugs %u2013 to clear away afterwards.Chorizo and Chickpea SoupIngredients:400g can chopped tomatoes110g pack of chorizo sausage140g wedge of Savoy cabbagesprinkling dried chilli fl akes410g can chickpeas, drained and rinsed1 chicken or vegetable stock cubeMethod:Put a medium pan over medium heat and add the tomatoes, then add a can of water. While the tomatoes are heating, chop the chorizo into chunks and remove any skin. Shred the cabbage.Pile the chorizo and cabbage into the pan with the chilli fl akes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to simmer over a medium heat for 10 minutes, checking the cabbage is tender.Cream of Vegetable SoupIngredients:3 tbsp butter1 onion, chopped1 stick celery, chopped2 medium carrots, chopped1 leek, sliced3 caulifl ower fl orets2 potatoes, choppedMethod:In a large saucepan, sweat the butter, onions, celery, carrots, and leek togetherAdd the remaining vegetables, bay leaf, parsley, peeled garlic and continue to saut%u00e9 for a few minutes.Add the fl our and toss through to coat and sweat for a few minutesCover the vegetables with the stock, and season to taste.Put on a lid and simmer for 30 minutes, adding stock if necessary, until the vegetables are tender.Remove the bay leaf and parsley and blend the mixture until smooth. Sieve if desired to remove coarse vegetable fi bres.Taste and season again, and fi nish with a little cream if desired.Serve the soup hot and add a dollop of wholegrain mustard if desired for an extra tangy fl avour.Soup-er fireworks night!200g pumpkin, butternut squash2 cloves garlic, peeled1 bay leaf1 large sprig parsley2 tbsp plain white fl our1 litre chicken or vegetable stockSalt and pepperElevate your soup with these tasty toppni gsAlmondsCroutonsParmesanParsleyChorizoPestoPHONEBOX FOODIE