Cuddles in a cup

A big bowl of steaming-hot soup is what Rachel Allen craves at this time of year, so here she shares three recipes of her tastiest favourites

You know when you want a big bowl of hearty soup? The type that has ‘atin’ and drinkin’ in it; a meal in a bowl, like the proverbial cuddle in a big cup?

Well, here are three of my favourites. These recipes are not for the faint-hearted, nor are they meant to be. These are big, steaming-hot soups, and just what I long for at this time of the year. Chunky, honest-to goodness broths that will keep you going for hours. Of course, the better the actual broth (stock) in your soup, the better it’ll be for you, so don’t rule out the idea of whipping up your own chicken stock or vegetable stock.

The lamb and pearl barley broth, right, is a simple but magic soup that I find hugely restorative on blustery days. The flavours are not complex, but are deliberately soothing and comforting. It uses pearl barley, which has long been added to soups and stews to bulk them up in times when meat was scarce, but in this soup, the barley’s soft, yielding texture and delightfully nutty flavour does it for me. Use leftover roast lamb, hogget or mutton for this soup, see my Top Tip, far right, on how to cook the succulent and inexpensive neck or shoulder cut.

The sausage, haricot and parsley soup, far right, is one that uses ingredients that I always have kicking around. Don’t scrimp on the parsley, as there’s so much goodness and verdant freshness in there — but do feel free to use a few handfuls of destalked and chopped chard, spinach or kale instead.

I love the zing of flavour from the lemon juice and spices in the Moroccan chickpea soup, also far right. A quick soup to make, it would be perfect for putting together in the morning and bringing to work in a flask. Not authentic at all, but if there’s a carnivore in you that’s craving some meat, then feel free to add some chunks of chorizo with the onions at the start.