Soup recipes

This is such an easy soup to make. The basil gives it a lovely pungent flavour but you could also use mint to give a fresher flavour.

Heat a generous amount of olive oil in a large pan and add the onion, celery, carrot and garlic. Cover and cook over a low heat, stirring frequently, for 30-40 minutes.

Another winter warmer, full of spicy goodness! Great for lunch on a snowy day...Fry the onions in the oil in a large pan over a gentle heat until soft and slightly caramelised - about 15 minutes. Add the garlic, ginger and chilli and fry for a few minutes.

A great lunch for the winter months - warming, filling and healthy. Kale, an under-appreciated member of the cabbage family, is packed with bet-carotene, folate and vitamin C so should keep the sniffles at bay!

Cut the squash in half lengthways, remove seeds and score the flesh in a criss-cross fashion. Place on a baking sheet, rub with olive oil, season and pop a garlic clove in each seed cavity. Roast in a hot (220C) for about 40-45 minutes or until the flesh is soft and slightly charred.

Heat the vegetable oil in a saucepan and gently fry the onion, carrot and parsnip on a low heat for five minutes, or until softened. Add the garlic and curry paste and cook for a further 3-4 minutes.

In a large pan, fry the pancetta with the onion and celery in olive oil until soft. Add the garlic and fry for a few minutes

Heat the oven to 200C. Grind the coriander seeds, chilli flakes and a good pinch of salt in a pestle and mortar.

Heat the oil in a large pan and add the leek, carrots, onion, bay leaves, 4 of the cloves of garlic, chilli, ginger and the spices. Cook over medium heat for 5 mins.

Soften the onion in some olive oil and butter and then add the spices, tinned tomatoes and chicken stock.

Heat the oven to 200C. Grind the cumin and coriander seeds, chilli flakes and a pinch of salt in a pestle and mortar.

Put some olive oil in roasting tin and heat until smoking. Thinly slice the onions and tip them into the tray

Prepare the artichokes by peeling them. Thinly slice them and leave in the acidulated water (add some lemon juice!) until required.

This recipe was translated from an Italian food magazine. It's a really lovely summer soup, fresh and tasty.

Peel and slice the onions. Heat butter and oil in a large pan and add sugar and bay leaf.

Fry the onion in the butter and oil until soft but not coloured. Add the potato and fry for a few minutes before adding the watercress and nutmeg.