Rudolph's rocket fuel

or winter vegetable soup

Serves 6-8

6 medium carrots chopped
1 parsnip chopped
1 large potato chopped
1 leek chopped
1 medium onion chopped
1 apple cored and chopped
2 garlic cloves, crushed
Olive oil
Sweet paprika and toast to serve

Throw the vegetables and apple into a large pan with the garlic an a good glug of olive oil and mix it all up. Season to taste (minimally if cooking for young children). Cook on a medium heat, stirring occasionally, for 10 minutes or until the vegetables start to soften. Add 2 litres (3 and a half pints) of water to the pan, bring to the boil, then turn down to a simmer.

Cook for 30 minutes, until all the vegetables are soft. Blitz with a hand blender until smooth. Sprinkle with sweet paprika and serve with buttered toast.

Lentil and chestnut soup

This is a Nigella Christmas recipe which we discovered during the Pyrénéen chestnut season. It works equally well with jars of chestnuts though, and of course that's the less labour-intensive option.

It's not a pretty soup, but has a lovely rich flavour, and is very satisfying on a cold day.

Ingredients

250g red lentils
225g cooked chestnuts
1.5l vegetable stock
1 stick celery
1 carrot
1 small onion
1 leek
2 tbsps olive oil/butter
fresh parsley, chopped
150ml double cream

1. Finely chop the onion, leek, carrot and celery, heat the oil in a saucepan, and let the veggies sweat and soften in the fat.

2. Add the lentils and stock. Bring to the boil and simmer until the lentils are very soft, about 30 mins.

3. Add the chestnuts and stir for a further 20 mins or so.

4. Liquidize until smooth, adding as much water as you need.

5. To servce, lace with cream and sprinkle parsley on top.

This soup is so hearty it needs little more than a slice of chunky bread and possibly a slice or two of mature cheddar.

Butternut squash & almond soup

The almonds give a lovely twist on this autumnal soup.

Serves: 4

Ingredients

4-5 tablespoon olive oil

1 onion, chopped

3 garlic cloves, chopped

1kg butternut squash, peeled, deseeded and chopped

120ml white wine

150ml vegetable or chicken stock

150ml double cream

5-6 amaretti biscuits

squeeze lemon juice

To serve

2 tablespoon blanched almonds

4 teaspoon yogurt

fresh snipped chives

1. Heat 2-3 tablespoon oil in large pan and add the onion, garlic and butternut squash. Cover with lid and cook gently for about 10-15 mins until softened. Add the white wine and bring to the boil; bobble away until most of it has evaporated.

2. Pour in the stock and cream, season, then simmer for 5 mins. Cool slightly, then blend in a liquidiser with the amaretti biscuits.

3. Heat the remaining olive oil in a frying pan and fry the almonds until golden - stirring all the time. Set aside. Return the soup to the pan and reheat gently. Tast and adjust seasoning with a squeeze of lemon juice. Ladle the soup into warmed bowls and top each with a few almonds, 1 teaspoon yogurt and some snipped chives.