While cold winds rattle the window panes and we have to put on an extra layer of thermal clothing when walking the dog, it’s time to consider ways of keeping warm from the inside. Nourishing hot soups are so easy to make and provide a great way to keep out the cold.

YOU WILL NEED 4 red peppers 2 carrots 2 sticks celery 1 medium onion 1 clove of garlic 1 medium potato 2 dspns tomato purée 1½ pts (850ml) vegetable stock Oil to brush peppers Few sprigs of thyme Salt and freshly-ground black peppercorns to season.

YOU WILL NEED First cut the peppers into quarters, remove the seeds and roast in a hot oven, having brushed them with oil. Allow them to cook until the skins begin to char.

Remove peppers from oven and place them in a sealed plastic bag until they have cooled, this will loosen their skins.

While the peppers are cooling, roughly chop all vegetables, remove thyme leaves from their sprigs and fine-chop the garlic.

Place all vegetables, herbs, garlic and tomato paste into a saucepan, heat the stock and pour into the pan, allow to cook on hot heat while you now peel off the pepper skins. Add peppers to the saucepan, season and continue to cook for about ten minutes or until vegetables are soft.

Remove from the heat, allow to cool a little, then zap through the food processor to obtain a purée.

Taste and adjust seasoning, and sieve if you want a smooth finish.

The croutons are made by dicing four slices of bread and gently browning the pieces in hot oil.