CHORIZO, BUTTER BEAN & CABBAGE SOUP

This is a delicious winter soup that’s quick and easy to make. The trick with the cabbage, I find, is to add it to the pan at the very last minute and stir through. This means that it will just soften, but retain its bite and colour.

SERVES 4

1 tbsp good-quality olive oil

2 large onions, chopped

1 hoop of cured chorizo (around 200g), skinned and cut into 1cm cubes

salt and freshly ground pepper

400g can butter beans, drained and rinsed

400g can good-quality chopped tomatoes

1 litre chicken or vegetable stock

pinch of sugar (optional)

½ savoy cabbage, thinly sliced, tough stalks discarded

chopped parsley, to serve (optional)

1 Add the oil and the onions to a large saucepan over a medium heat. Gently fry for 5-10 minutes at least, until the onions soften slightly.

2 Add the chorizo, season with salt and pepper, and continue to fry for another 5-10 minutes, until the fat starts to render from the sausage.

3 Stir through the butter beans and tomatoes, followed by the stock. Simmer with a lid on for 15 minutes or so, to allow the flavours to combine.

4 Taste to check the soup is sweet and flavourful – it may need another 10 minutes if the tomatoes still taste acidic and raw. You can add a little sugar to help it along.

5 Add the sliced cabbage. Stir well and simmer gently for another 3 minutes or so, until it has just softened – no need to put the lid back on once the cabbage is in the pan. Taste and check that the cabbage is cooked to your liking and the soup is adequately seasoned. Serve immediately, sprinkled with parsley, if you wish.

BRAZILIAN-INSPIRED RICE, BEAN & BACON SOUP

If any recipe is a winter warmer, this one is it. It’s truly a real meal in a bowl: perfect for when you need some warming comfort on a cold day or to feed those with a hearty appetite.

SERVES 4

1 tbsp sunflower or rapeseed oil

1 large onion, finely chopped

salt

2 garlic cloves, chopped

1 red chilli, deseeded and finely chopped (optional)

100g smoked back bacon, chopped

400g can black beans, drained and rinsed

2 tsp fresh thyme

2 bay leaves

150g long-grain rice, rinsed

200ml chicken stock

100g spring greens, thinly sliced

squeeze of lime juice (optional)

15g fresh coriander, chopped, to serve

1 Warm the oil in a large saucepan over a medium heat. Add the onion, season with a little salt and gently fry for around 10 minutes until softened but not brown.

2 Add the garlic, chilli (if using), bacon and beans. Fry, stirring, for a few more minutes. Next add the thyme, bay leaves, rice and stock. Simmer for 15-20 minutes until the rice is cooked.

3 Stir in the greens and cook for a further 5 minutes until they wilt slightly. Taste and add a little more salt and/or lime juice if it needs it. Ladle into bowls and serve hot, topped with fresh coriander.

TIP This soup is best eaten on the day it is made.

ROASTED BUTTERNUT SQUASH & BLUE CHEESE SOUP

Many of you may well have enjoyed blue cheese in a broccoli and stilton soup. It pairs wonderfully well with squash, too – this is a real favourite of mine. Everyone who has tasted it says how much they like the combination of flavours.

SERVES 4-6

1 onion, cut into wedges

500g butternut or other type of squash, peeled and cut into 2cm chunks

1 tbsp olive oil

salt and freshly ground pepper

600ml hot vegetable stock

100g blue cheese, such as stilton, crumbled, plus extra to serve

1 Preheat the oven to 180C/160C fan/gas 4.

2 Put the onion and squash in a large ovenproof dish, drizzle with the oil and season. Roast until tender and lightly browned, around 40 minutes. Turn the veg after about 20 minutes to ensure they cook evenly.

3 When roasted, transfer the onions and squash to a large saucepan, pour in the stock and add the cheese. Bring to a simmer over a medium heat and cook for around 10 minutes.

4 Blend until smooth. Check the seasoning, then serve scattered with the extra stilton.

TIP This soup will keep for up to 5 days in the fridge and reheats nicely. It will also freeze very well.

ROASTED BEETROOT & APPLE SOUP

The combination of roasted beetroot and apple is fantastic in a soup: the earthiness and sweetness from these ingredients is a delight. Be sure to cut the beetroot into cubes smaller than the apple, so that the root vegetable will be fully roasted within the time.

SERVES 4-6

1 large onion, thickly sliced

600g beetroot, peeled and chopped into 1-2cm cubes

2 celery sticks, trimmed and sliced

2 eating apples, cored and cut into 3cm cubes

4 tbsp olive oil

salt and freshly ground pepper

1 litre hot vegetable stock

cream or soured cream, to serve (optional)

1 Preheat the oven to 180C/ 160C fan/gas 4.

2 Put the onion, beetroot, celery and apple on a roasting tray, drizzle with the oil, season and cover with foil. Roast for 45 minutes or until tender.

3 When you’re ready to finish the soup, transfer the roasted vegetables into a large saucepan, pour in the hot stock and simmer over a medium heat for 10 minutes.

4 Remove from the heat and blend until smooth. Taste, adjusting the seasoning if needed, and serve hot. I like a dash of cream or soured cream, stirred into the soup at the table with ground pepper.

TIP This soup will keep for up to 5 days in the fridge. It will freeze and reheat extremely well.

THAI COCONUT NOODLE BROTH

This is a light, aromatic, creamy broth that is rich, comforting and delicately flavoured. Try adding Thai basil, available in major supermarkets, as it has a wonderfully unique fragrance.

SERVES 4-6

175g flat rice noodles

400ml can full-fat coconut milk

500ml chicken or vegetable stock

1 heaped tbsp peeled and grated fresh root ginger

1 fresh red chilli, finely sliced

1-2 tbsp fish sauce

500g cooked chicken, torn into chunks (optional)

TO SERVE

4 tbsp thinly sliced spring onions

coriander leaves

handful of Thai basil leaves (optional)

lime wedges (optional)

1 Put the noodles in a bowl and pour over boiling water. Cover and leave for as long as the packet instructions advise. Drain and rinse immediately under cold water. You might wish to cut the noodles into shorter lengths. Set aside.

2 Put the coconut milk, stock, ginger, chilli, fish sauce and cooked chicken, if using, in a medium saucepan over a medium heat. Bring to the boil and simmer gently for around 5 minutes. Taste and adjust the seasoning, adding a little extra fish sauce if needed.

3 Divide the noodles between your serving bowls and ladle over the hot coconut broth. Serve at once, scattered with the spring onions and fresh coriander. Thai basil leaves will make a lively addition, along with squeezed lime wedges.

TIP This soup is best eaten as soon as it’s made. If prepared in advance, reheat it gently, then add the herbs and toppings just before serving.

LENTIL, TOMATO & RAS EL HANOUT SOUP

I love to make this satisfying and flavoursome soup for a lunch or light supper. It works well with a range of extra toppings to add layers of additional flavours. I am particularly fond of crumbled feta and fresh coriander leaves.

SERVES 4-6

4 tbsp olive oil

1 onion, finely chopped

4 garlic cloves, finely chopped

1 heaped tbsp ground cumin

1 tbsp ground coriander

1 heaped tbsp ras el hanout

275g dried red lentils, rinsed

400g can chopped tomatoes

1.2 litres vegetable stock

TO SERVE (optional)

crumbled feta

coriander or flat-leaf parsley leaves

squeeze of lemon juice

1 Warm the oil in a large saucepan over a medium heat and gently fry the onion until softened but still pale. Add the garlic and spices and cook, stirring, for a minute. Add the lentils, tomatoes and stock. Bring to the boil then reduce and simmer for around 30 minutes, or until the lentils are tender.

2 Adjust the seasoning if needed and serve, if desired, topped with the feta, herbs and lemon juice.

TIP This soup will keep for up to 5 days in the fridge and will freeze and reheat well, too, before the toppings are added. Stir through a little more stock or water if it seems too thick.

MISO SOUP WITH UDON, EDAMAME & SALMON

This soup is wonderfully savoury in flavour yet feels clean and light to eat. The flavours are so simple; each one shines through separately.

SERVES 4

100g white miso paste

1 litre water

150g udon noodles

2-3 salmon fillets, skin and any bones removed, cut into 5cm thick slices

250g edamame beans

TO SERVE

6 spring onions, thinly sliced

4 tbsp toasted sesame seeds (a mix of black and white looks nice)

soy sauce (optional)

1 Put the miso paste and water in a large saucepan and warm over a medium heat. Whisk regularly to ensure that the miso paste is evenly dispersed in the water.

2 While the miso base warms up, cook the udon noodles according to the packet instructions – they may need boiling in a separate pan. Once cooked, drain the noodles and set aside. If you wish, snip them into smaller pieces to make them easier to eat – it’s up to you!

3 Once the miso is warm, add the salmon pieces and edamame and simmer for 5-10 minutes until the salmon is cooked and the edamame are warm.

4 Add the noodles, stir well and serve immediately, topped with spring onions and sesame seeds. Some people like this soup with a dash of soy sauce added at the table – again, it’s up to you.

TIP This soup is best eaten on the day it’s made.

LEMON ORZO SOUP

This soup could hardly be easier to make and uses very inexpensive ingredients. I’ve found it to be a favourite of everyone, young and old. Serve just as it is or, for meat-eaters, once the pasta is cooked, I like to add a handful or two of cooked chicken or turkey to the broth for a protein boost.

SERVES 4-6

1 tbsp olive oil

2 onions, chopped

80g barley

zest of 2 unwaxed lemons

1 litre vegetable stock

1–2 handfuls of cooked chicken or turkey, skin and bones removed (optional)

parmigiano reggiano, grated, to serve (optional)

1 Warm the oil in a large saucepan over a medium heat. Add the onions, season with a little salt and pepper and soften them over a gentle heat for around 10 minutes.

2 Add the orzo, lemon zest and stock and simmer for 10-15 minutes until the orzo is tender. If you’re adding cooked chicken or turkey, put it into the broth now.

3 Ladle the soup into bowls, top with some grated parmigiano reggiano if you fancy it, and serve immediately.

TIP This soup will keep for around 5 days in the fridge and will reheat well. Do not freeze this soup.

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This week’s recipes are taken from The Soup Solution by Charlotte Pike, with photographs by Danielle Wood (Hamlyn, £20). To order a copy for £17 until 16 November, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £25.