Ah, how I love the simple, comforting nature of a good home-made soup on a cold day. As the mercury’s plunged again this week after the unseasonal warmth over Christmas and New Year, I’ve been slipping back to the wintery cycle of roasting, making stock, and then cooking up quick and delightful vats of soup. As well as being a simple, wholesome task, it’s also a great way of using things up in the kitchen.

I rarely follow recipes for soups… you can’t go far wrong with most combinations as long as you use your taste and nose… although an exception to the rule was a fabulous Butternut Squash, Ginger and Apple soup. This was from my favourite Parlour Café Cookbook (which has just been awarded ‘Best First Cookbook in Scotland’ at the Gourmand World Cookbook Awards… congratulations!) and was sweet, velvety and savoury all the way. Generally though, I make it up as I go along, but when the results are really good, I do note them down… so here are a couple I’d like to share.

One lazy Sunday lunchtime a couple of weeks ago, when it was freezing outside and the kitchen windows were all steamed up, I decided we needed some warming soup. We’d had a gloriously rich evening meal the night before, so something a little more simple was the perfect foil to this.

I’d bought one of those cute wee striped squashes around Halloween, and it had sat patiently on the sideboard, imploring me to use it in something. Squashes are great emergency food, lasting for ever. Today was its calling, so I cut it into eighths, and placed it and the florets of about half a cauliflower head on baking tray, drizzled some olive oil over the top, and placed it in a mid-temperature oven (the oven had already been on for a spot of baking a quick wheaten bread.)

Cauliflower’s been making a comeback in Mister North’s kitchen recently. When we were kids cauliflower only came in two ways: boiled (normally something we’d have at our granny’s) or as cauliflower cheese. I loved both, but it’s a veg which I realised I’d been sorely neglecting when the Hairy Bikers shone a spotlight on the humble cauli in the first series of the Great British Food Revival. I’d made a cauliflower purée the night before, so had a spare half a head to use.

As the veg was lightly roasting, I sweated down some shallots in butter, then added a couple of chopped potatoes to soften. Braving the rain, I nipped out and cut a good sprig of rosemary off the bush; washed it and threw the leaves into the pan. Everything sizzled and softened – the heady aroma of rosemary oil and shallots pervading all of downstairs – and once the spuds felt soft to touch, I threw in five home-made hare stock cubes. Some cooks think life’s too short to make stock ice cubes, but for me it’s a boon to be able to lay my hands on a selection of real stock in small, easy-to-measure quantities.

By then the veg in the oven was looking and smelling pretty fine too, with the cauli florets taking on just a hint of roasted colour, so they got tipped into the pan while I cut the skin off the squash and cubed it. Stir it up, simmer it down. A good shake of smoked paprika was next, the warming scent wafting up from the pan. Finally a decent splash of double cream, and a quick garnish, using up the last of the garlic chives which had grown lackadaisically on my windowsill since late spring, added a flash of colour. I paired it up with some freshly-baked wheaten bread, still warm from the oven: just perfect for wiping the bowl clean.

 

A couple of days later I bought a duck from Lidl – specifically so I’d have a decent stash of duck fat for roasting veg over Christmas – roasted it simply, made a load of stock from it (which set into the most wonderful lustrous thick jelly) and enjoyed the meat in sarnies. When that was suitably diminished I used up the rest in one of my standby big noodle soups: duck, rice noodles, cucumber, carrot and spring onion, shot through with star anise and chilli.

And finally, here’s one of my favourites. When I posted this a few weeks ago on Twitter, the consensus was that it’s not worth making your own, as the tinned version is just perfect. Just add a swirl of cream or a knob of butter, and a generous helping of freshly ground black pepper. What is it? Heinz Cream of Tomato Soup… a true taste of childhood and still one of the best quick standby meals I can call upon…