5 Soups To Make This Autumn/Winter

In a heavy casserole pot, sauté the onion on a low heat in a little oil. Add the spices, then the tomatoes. 

Once it’s simmered for a few minutes, remove from the pan and blend to a creamy-textured paste, then return to the pan. 

Spoon in the harissa, honey, drained chickpeas, chicken and rice. It’ll be a thick consistency, so pour in enough water or stock to cover the ingredients. 

On a low heat, let the mix gently simmer. If it dries out, add the odd ladleful of liquid.

When the chicken and rice is cooked, after about 20 minutes, taste and adjust the seasoning. Serve immediately with a spoonful of Greek yoghurt.

In a blender, blitz the chilli, garlic, ginger and onion – to help it along, add a little oil or water. Scoop the mix into a large heavy based saucepan and sauté in a little oil or butter on a low heat. 

After the aromas are released, add the chopped sweet potatoes and the coconut milk and as much stock as you need to cover the potatoes so they can simmer in the juice. 

Spoon in the peanut butter and stir. Season with salt and pepper.

After around 20 minutes, pour in the kale. When the kale is cooked, taste again to adjust any seasoning, then serve.

In a large pot on the hob, add the diced potato and water to cover. Simmer for a few minutes until it’s nearly cooked. 

Now fill up with another 350-400ml of water. Pour in the peas and garlic clove and simmer for a few minutes. 

Make sure the water level is approx. 1cm above the veg. Add the mint, finely grated lime zest, and juice, and plenty of salt and black pepper. 

Pour in a glug of delicious olive oil or approx. 20g butter for a further wallop of flavour. Blitz with an electric whisk or pop in a Nutribullet to create a bright green purée. Serve

Simmer the haddock in a little water for a few minutes. Drain, saving the water as a stock.

In a large casserole pot, sauté the leeks and onion in a lump of butter.  Pour in the wine and sizzle for a minute. 

Add the potatoes and haddock stock and the milk so the potatoes can cook. If you need more liquid, pour in a ladleful of water. Taste and season generously with salt and black pepper. 

When it’s cooked, stir in the double cream, if using, and serve with the parsley. 

Heat the diced carrots and onions in a large heavy-based pan. Sizzle gently for a few minutes on a low heat. If you’re including pancetta, now is the time to throw it in. Sprinkle in the rosemary sprig and add the tin of tomatoes. 

Pour in the stock with the macaroni. 

Toast the stale bread chunks in a pan or under the grill. Throw them in with the beans. Taste and season. If it’s too hearty, add a little more stock. Heat for a couple of minutes to ensure the beans are warm.

Serve with plenty of Parmesan