Chicken and Vegetable Broth with Rice Noodles

From: Today

Serve hot as a healthy, tasty and simple meal.

Asparagus Soup with Bellingham Blue and Croutons

From: Neven Maguire: Home Chef

Bellingham Blue has to be one of the most divine cheeses in the world. Its layers of blue-veined creaminess are both seductively rich and delicate, making it a perfect partner for asparagus. Here I've served the soup hot, but it is also delicious chilled.

Sweet Potato and Coconut Soup with Ham

From: Neven Maguire: Home Chef

I like to use leftover ham hock in this soup, but you could use shop-bought or even bacon would work well. This soup keeps well for 2-3 days in the fridge. It can also be frozen for up to 1 month, but it may need to be blitzed with a hand blender when reheating, as it may split.

Jerusalem Artichoke Soup with Avocado and Roasted Hazelnuts

From: A Simply Delicious Christmas

Darina says: "Jerusalem artichokes are a sadly neglected winter vegetable. They look like knobbly potatoes and are a nuisance to peel, but if they are very fresh you can sometimes get away with just giving them a good scrub. Not only are they a smashing vegetable, but they are also delicious in soups and gratins. They are a real gem from the gardener’s point of view because the foliage grows into a hedge and provides shelter and cover for both compost heaps and pheasants!"

Ham Hock and Pea Soup

From: Kitchen Hero: Donal's Irish Feast

Serve with some crusty bread.

Mixed Beans Soup with Potatoes

From: Today

This is a very hearty dish, full of nutrients. We celebrate a special day in August called Janai Purnima, when every Nepalese household makes sure to cook this dish in their kitchen. Mixed dried beans need to be soaked overnight or at least for 8 hours. It is great as a very healthy, nutritious and filling lunch or dinner.

Nettle Soup

From: Kitchen Hero: Rediscovering The Irish Kitchen

This soup is a great favourite in the spring when the nettles are young. Nettles are full of minerals and vitamins which purify the blood. In the country, nettle tea was also drunk, made by pouring boiling water over chopped nettles, boiling for about 15 minutes, then straining and adding milk and sugar. This was often given to children who had measles. It is said to have been a favourite of St Columcille. Nettle soup is still served in some hotels in Ireland; this recipe is from Declan Ryan, who was chef-proprietor of the much-starred Arbutus Lodge, Cork - sadly no longer in existence. Use gloves and a scissors when cutting the nettles. Do not gather them from sprayed verges or after the end of May as they will be too tough.

Seafood Chowder

From: Today

Glorious comfort food.

Chestnut and Wild Mushroom Soup with Smoked Duck

From: Neven Maguire: Home Chef

Stock up on cans of vacuum-packed chestnuts, which are normally readily available in good delis, shops and large supermarkets at Christmas time. If you want to keep the soup vegetarian, garnish it with some sautéed mushrooms instead of the smoked duck.




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