I don’t know about you, but in these cold days and dark nights, it is soup I turn to for comfort and warmth. I love making soup, too, finding the undemanding chopping and easy alchemy a reward all of its own. I must own up that I don’t always follow my own recipes to the letter, happily switching up spices or adding whatever I might have lingering in the vegetable drawer, but that is also the joy of it. And if you, too, are feeling that soup might soothe, let me point you in the direction of some of my favourites: from the storecupboard standby of my Pea and Pesto Soup, the hearty goodness offered by my Yellow Split Pea and Frankfurter Soup, the zinginess of my Split Pea Soup with Chilli, Ginger and Lime, the child-friendly Sweetcorn Chowder with Toasted Tortillas (though you may want to omit the chilli for little ones!) and Butternut and Pasta Soup. But it is Minestrone which I can’t stop making right now, and I’m very glad my recipe from How To Eat - which you can really think of as a blueprint, using whatever vegetables you have in the house - is now on the website. Yes, it does involve a fair amount of chopping, but what you end up with is a bolstering bowl of cheer that can make all the difference on a grey day.