What you need:

• A large knob of butter
• 1 onion, peeled and thinly sliced
• 1 carrot, chopped
• 2 cloves of garlic, coarsely chopped
• 1 can peeled Italian plum tomatoes, or ripe in season tomatoes
• 500ml chicken stock
• 1 small potato, peeled and thinly sliced
• 2 tbsp. chopped fresh basil leaves or2 tsp. dried basil1/4 tsp. nutmeg
• Salt to taste
• 250ml milk or cream

The procedure:

Melt butter in a soup pot over low heat. Add the onion, carrot and garlic.
Cook, covered for 20 minutes, stirring occasionally, until vegetables are tender and wilted. Crush tomatoes in their liquid and add to the pot along with the chicken broth, potato, basil, nutmeg and salt. Cook, covered, over low heat for 40 minutes, stirring occasionally. Let cool to room temperature. Puree in a blender, in small batches, adding a bit of milk/cream to each batch. Return to soup pot and adjust seasoning. Before serving, warm through over very low heat. Do not boil. Serves 6.

Such a simple and delicious soup. Use the best, freshest ingredients you can find and this should warm you up on a cold winters day.

Pumpkin soup ingredients:

2 pounds ( 900g ) of pumpkin flesh, cut into cubes
1 large onion, chopped
1 large potato, peeled and cubed
1-2 cloves of garlic, crushed
1 flat teaspoon of curry powder, mild or medium strength
1 bay leaf
salt and freshly ground pepper
3-4 cups chicken or vegetable stock
1 tablespoon sunflower oil

The procedure:

Boil the pumpkin cubes and the bay leaf in some water until nearly tender
Genly fry chopped onion in the oil until transparent, then add the crushed garlic
Mix in the curry spice and stir, then pour the cooked pumpkin into the mixture and
add potato cubes, stock and salt and pepper, simmer until cooked

Blend to a creamy consistency and serve with crusty rolls.

What you need:
0.5 litre (16 fluid ounces) chicken broth
4-5 kaffir lime leaves,
shredded piece bruised lemon grass
4 tablespoons fish sauce
2 tablespoons lime juice
2 chicken breasts cut into bite sized pieces
150ml coconut milk
small red Thai chile peppers, slightly crushed (to taste)
coriander leaves to garnish.

The procedure:

Heat the stock, add the lime leaves, lemon grass, fish sauce, and lime juice.
Stir thoroughly, bring to a boil, and add the chicken and coconut milk. Add peppers and coriander to taste.

Bring back to the boil, lower the heat to keep it simmering and cook for about 30 minutes (until the chicken is cooked through).

What you need (ingredients):
1 onion cut in quarters
3 garlic cloves
2cm of ginger root shredded
2 teaspoons salt
0.5kg new potatoes
4 large carrots cut in one inch slices
2 stalks celery cut in one inch slices
1 can baby corn

Procedure:
1. Combine chicken, onion, garlic, ginger, and salt in a large stock pot, cover with water and bring to a boil.
2. Simmer for 30 minutes to 1 hour skimming off oil and fat as needed.
3. Test chicken with a fork to determine when it is tender aad fully cooked.
3. Remove the chicken and shred it, removing bones, fat, skin, and gristle.
4. Strain chicken broth.
5. Add vegetables and chicken to chicken broth and bring to a boil, reduce heat and simmer for 30 minutes or until potatoes are done. Serve hot.