Soups: how do you like yours? Thick or thin? Light and clear or rich and creamy? Delicately prepared cappuccino-style, or thrown together for a rustic finish? One thing’s for sure, this month it’s got to be piping hot because when it’s cold outside, a good soup simply screams, “Eat me!”

Contrary to how some people regard soups, they’re not just a good excuse to use up yellowing brassicas or shrivelling roots that have seen prouder days. By all means use trimmings or odds and sods left over at the end of a week’s shop, but only from vegetables that you’d happily serve on a plate. Otherwise, what’s the point? You’ll end up with something bland and disappointing and you’ll miss out on a bowlful of vitamins and minerals, which, let’s face it, we all desperately need at this time of year.

For a change, why not visit your local farmer’s market or greengrocer and take your time picking out the best of the crop? It’s the most enjoyable way to learn about what’s in season and you may well be reminded of how vegetables used to taste many moons ago. Parsnips, carrots, butternut squash and avocados are all good over the winter months and I’ve chosen them for my soup recipes below. Whether you’re after a dinner party starter, a lunchtime fix or something for the family, there’s something here for everyone.

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