Curly Kale

From: How to Cook Well, with Rory O'Connell

Kale is another of those vegetables that is not regarded as being glamorous, but when cooked properly is as delicious and stylish as anything. Its more stylish cousins, such as the ragged-leaved and purple-tinged Red Russian or the long, dark and plume-like-leaved Nero di Toscano, otherwise known as Black Tuscany or Cavolo Nero, can also be cooked in the manner suggested here. Any of the kales are great in soups and broths, in purées, folded through mashed potatoes, in gratins, as a topping for grilled bread, as a simple accompanying vegetable to poultry, meat and fish and so on. Tiny pinched pieces of the raw kales can also be added to the winter green salad bowl.

Seafood Chowder

From: Today

The old favourite.

Pumpkin, Leek, Tomato and Fennel Broth

From: How to Cook Well, with Rory O'Connell

This is a comforting, robust and nourishing broth for autumn and winter. Choose a ripe and firm pumpkin. I like the variety called Uchiki Kuri, also known as Red Kuri. The flesh is close-textured and with a deep golden orange colour. The flavour is intense and nutty. It also roasts well and makes an excellent purée. Butternut squash is an excellent replacement for the pumpkin. Even though we are using robustly flavoured ingredients here, the resulting broth is surprisingly delicate. The soup makes a large quantity, but you can successfully half this recipe if you wish.

Red Chowder

From: Today

Gorgeous.

Year-Round Green Vegetable Soup

From: How to Cook Well, with Rory O'Connell

In this master recipe we are aiming to achieve a smooth and silky soup, packed full of flavour and nourishment and bright green in colour. By varying the green ingredient, you need never tire of this recipe. The choice of green vegetables that can be used here are many, but we have to choose one to get us going, so my choice is spinach. Choose strong, handsome and really fresh looking leaves and the results will be dazzlingly green.

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!"




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