Catalan soup

• 1 tablespoon vegetable oil
• 900g/2lb beef mince
• 2 carrots, chopped
• 2 onions, chopped
• 2 tomatoes, chopped
• 25g/1oz plain flour
• 1.2 litres/2pt hot vegetable stock

1. Heat the oil in a flameproof casserole dish over a medium heat. Sauté the beef until it is just
2. cooked, then remove and keep to one side. Sauté the carrots, onions and tomatoes in the same pan for a few minutes, stirring continuously to prevent sticking.
3. Blend in the flour using a wooden spoon, and cook for a few more minutes. Return the cooked mince to the casserole.
4. Cover the mixture with the hot stock, and simmer the soup gently for about 45 minutes. Serve hot.

Carrot & coriander soup

• 175g/6oz onion, diced
• 50g/2oz butter
• 500g/1lb 2oz carrots, sliced
• 1 garlic clove, finely chopped
• 1.2 litres/2pt vegetable stock
• 2 teaspoons caster sugar
• 150ml/5fl oz whipping cream
• 2 tablespoons chopped fresh coriander leaves salt and freshly ground black pepper

1. In a heavy saucepan, gently sweat the onion in the butter until soft and translucent. Add the carrots to the pan, and cook, stirring from time to time, for a further 5 minutes.
2. Add the garlic and stock. Season with salt and pepper and the sugar. Bring to the boil, reduce the heat and simmer for 30 minutes.
3. Pour the contents of the pan into a blender or food processor, and blitz to a purée. Pour back into a clean pan, and add the cream and coriander. Taste and adjust the seasoning, then heat the soup through gently, stirring. Serve hot.

Boston bean soup

• 850g/13⁄4lb canned cooked pinto beans, drained
• 2 tomatoes, chopped
• 1 celery stick, sliced
• 1 medium onion, chopped
• 1 bay leaf
• 450ml/3⁄4pt beef stock salt and freshly ground black pepper

1. Put the beans, tomatoes, celery, onion, bay leaf and stock in a medium saucepan. Cover the pan, and bring the mixture to the boil over a medium-high heat.
2. Reduce the heat and simmer for about 20 minutes until the vegetables are quite soft. Leave the soup to sit, uncovered, for a further 20 minutes. Remove the bay leaf.
3. Pureé half the soup in a blender or food processor. Mix into the remaining soup. Season to taste with salt and pepper, and serve.

Borscht

• 900g/2lb large raw beetroot
• 225g/8oz onion, diced
• 225g/8oz leeks, sliced
• 2 celery sticks, chopped
• 50g/2oz butter
• 600ml/1pt chicken stock
• 1 bay leaf
• 150ml/5fl oz soured cream salt and freshly ground black pepper

1. Boil the beetroot whole in salted water for 15 minutes. Drain and refresh in cold water. Peel and cut into 2.5cm/1in chunks.
2. In a frying pan, gently sweat the onion, leek and celery in the butter until softened. Add the beetroot, stock and bay leaf. Bring to the boil, skim the surface, reduce the heat and simmer for 45 minutes.
3. Discard the bay leaf, and purée the soup in a blender or food processor. Return to a clean pan, season and bring back to the simmer. Remove from the heat, stir in the sour cream and serve.

Bacon & split pea soup

• 50g/2oz dried split peas
• 25g/1oz butter
• 1 garlic clove, finely chopped
• 1 onion, thinly sliced
• 175g/6oz long-grain rice
• 2 tablespoons tomato purée
• 1.2 litres/2pt vegetable stock
• 175g/6oz carrots, diced
• 2 tablespoons chopped fresh flat-leaf parsley
• 4 tablespoons single cream
• 100g/4oz streaky bacon rashers salt and ground black pepper

1. Cover the split peas with plenty of cold water, cover loosely and leave to soak for at least 12 hours.
2. Melt the butter in a heavy saucepan over a medium heat, add the garlic and onion, and cook for 2–3 minutes until soft but not coloured. Add the rice, drained soaked split peas and tomato purée, and cook for a further
3. 2–3 minutes, stirring constantly to prevent sticking. Add the stock, bring to the boil, then reduce the heat and simmer for 20–25 minutes until the rice and peas are tender. Remove from the heat and allow to cool.
4. Blend three-quarters of the soup in a blender or food processor to form a smooth purée. Pour into the remaining soup in the saucepan. Add the carrots and cook for a further 10–12 minutes until the carrots are tender.
5. Stir in the parsley and single cream. Keep warm.
6. Finely chop the bacon and put in a frying pan over a gentle heat. Sauté until the bacon is crisp. Remove and drain on kitchen paper. Sprinkle over the soup, and season well with salt and pepper. Serve immediately.

Chilled avocado soup

• 2 ripe avocados
• 600ml/1pt chicken stock
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh chives
• 1⁄2 teaspoon chilli powder salt
• 2 tablespoons sour cream, to serve

1. Peel and stone the avocado. Blend or process the flesh into a purée. Add the remaining ingredients, except the sour cream, and blend until smooth. Allow to chill for a few hours before serving.
2. To serve, add the sour cream, stir through and serve the soup chilled

Jerusalem artichoke soup

• 1 onion, sliced
• 50g/2oz butter
• 700g/1 1⁄2lb Jerusalem artichokes, peeled and sliced
• 600ml/1pt milk salt and ground white pepper

1. In a heavy saucepan over a low heat, gently sweat the onion in the butter until soft and translucent.
2. Add the artichokes to the onion. Cook, covered, for 10 minutes, stirring a few times.
3. Add 600ml/1pint water and the milk. Season with salt and pepper to taste, and simmer slowly – do not boil or the milk may curdle.
4. Purée the soup using a blender or food processor. Taste and add more seasoning if needed. Reheat gently and serve.