Russian Borshch

This traditional soup is eaten throughout Eastern Europe and there are a number of variations. My mother's recipe is called Russian Borshch and uses cabbage and beetroot as the main ingredients. There are a lot of vegetables in it and therefore a lot of chopping involved, but do not be put off. This vibrant and hearty soup is worth it. Delicious served with a spoonful of sour cream, chopped dill or parsley and a hunk of fresh bread.

Serves 6

2.5 litres vegetable stock

225g cabbage

1 parsnip

1 large onion

3-4 beetroot

2 carrots

2 stalks celery

2 tbsp red wine vinegar

3 tbsp tomato purée

bay leaf

salt and pepper

1 tbsp sugar

To serve: fresh parsley, dill and sour cream

Shred the cabbage finely and set aside. Cut the carrots, parsnip, onion, beetroot and celery into matchsticks and put into a large saucepan with the purée, sugar and enough stock to cover the vegetables. Simmer for 15-20 minutes. Then add the shredded cabbage, mix well and give it another 15-20 minutes on a low heat.

Add the remaining stock, bay leaf, and vinegar and season to taste. Once the vegetables are cooked, sprinkle in the parsley and dill and serve topped with sour cream. A meal in a bowl!

Courgette and Tomato Soup

This wholesome soup tends to get made when I have a glut of courgettes and tomatoes in the garden! I call it a 'winter' soup, so although I make this in the summer, it then gets frozen and brought out for lunch on a cold and rainy day. Given the length of the instructions, it looks very simple. And it is! This amount serves 4.

2 medium to large courgettes

12 medium size tomatoes

1 litre vegetable stock

1-2 tbsp olive oil

dried basil

Sea salt and pepper

Grated parmesan and/or fresh basil to serve

Preheat your oven to 200ºC.

Top and tail the courgettes and cut into chunks about 2cm thick. Halve the tomatoes across the stem and place cut side up on a roasting tray with the courgettes. Drizzle with olive oil, sea salt, pepper and a sprinkling of dried basil.

Put into the oven for 30-40 minutes until lightly roasted. Then tip everything into a medium-sized saucepan, add the hot vegetable stock and mix together. Allow to cool slightly before blending in the pan with a hand-held stick blender. Check seasoning and reheat if necessary. Serve with freshly grated parmesan and croûtons.

Pancetta and Bean Minestrone

A variation on the traditional minestrone soup but just as Italian and a meal in itself served with warm fresh bread. This recipe came from the wrapping on a packet of pasta, cut out and saved for posterity. Feel free to use small noodles or macaroni if you’re unable to get conchigliette. I also use a whole tin of cannellini beans, otherwise I’m left with half a tin which sits in the fridge for weeks!

130g cubed pancetta or lardons

2 medium sized onions, finely chopped

1 clove garlic, finely chopped

1 red pepper, deseeded and finely chopped

1 green pepper, deseeded and finely chopped

2 courgettes, chopped small

2 tbsp tomato puree

1.2 litres chicken stock

75g conchigliette or similar soup pasta

1 tin cannellini beans, drained

1 tbsp each of fresh thyme and marjoram (less if using dried)

4 tbsp fresh parsley, chopped

freshly grated parmesan to serve

Firstly, chop all the vegetables as above. Then heat a tablespoon of olive oil in a large saucepan and add the pancetta, onions, peppers and garlic. Cook over a low heat until soft. Add the courgettes, stock and tomato puree, lower the heat and simmer for ten minutes. Then add the drained beans and pasta and cook for a further ten minutes. Add fresh herbs and give it all a good stir before serving sprinkled with freshly grated parmesan and/or croûtons.

NB. Serve as soon as possible after making, or the pasta will continue to cook and become gelatinous. If you want to freeze this soup, omit the pasta and add it when reheating.