Comforting seasonal soup recipes

Level up your usual leek and potato soup recipe (and cut down on waste) by crisping up the potato skins in the oven to create an all-important crunchy topping. Serve with golden, runny-in-the-middle boiled eggs to make a meal out of it.

You might not expect apple to work in a soup, but it adds a sharp sweetness that contrasts beautifully with tangy cheddar and broccoli – give it a go. The nutty brown butter and crispy sage croutons add more rich depth of flavour.

Give British cauliflower a starring role. This recipe uses up the whole cauliflower – first roasted with warming spices then simmered with coconut milk. To cut down on food waste, the leaves are roasted and served on top, too. A zingy green chilli and coriander chutney will create acidity and brightness.

This warming dal is made with ras el hanout-roasted carrots and red lentils, so it’s hearty enough to eat for dinner. Add creaminess and texture with the rich yogurt and crunchy dukkah topping.

Introducing our all-time favourite chicken noodle soup recipe – it’s a giant hug in a bowl. The secret? A whole chicken is poached to create a rich chicken stock that forms the basis of this soup. It will leave you some leftover chicken to eat in other dishes, too, so it’s a great one to batch-cook in advance.

Short on time? Ready in less than 10 minutes, this fragrant rice noodle broth is a midweek saviour. We’ve served it with our moreish prawn gyoza, but you could swap it out for shredded chicken or soft-boiled eggs.

Feed the family with this autumnal take on a classic minestrone. It features pancetta, loads of seasonal veg, hearty borlotti beans and macaroni. Serve with crusty bread to mop up all the juices.

Tom Kerridge’s pumpkin soup is autumn in a bowl. “This rich, creamy recipe is one I keep coming back to,” he says. What makes it so delicious? “The rich, nutty flavours of the hazelnut burnt butter make it really special,” says Tom. Make it when pumpkins come into season in early October.

This aromatic, velvety soup makes a quick and cosy dinner on a chilly autumn night. Our Thai green curry paste adds instant fragrant flavour, while pre-chopped butternut squash means you can cut down on the prep.