Four classic broths, including Mark Hix’s vegetable soup.

All recipes serve 4

ROAST TOMATO

1kg ripe tomatoes

1 bunch of basil, shredded

4 garlic cloves, unpeeled

2 tbsp olive oil

600ml chicken or vegetable stock, boiling

Sea salt and freshly ground black pepper

1 Cut the tomatoes in half and place cut-side up in a roasting tray. Scatter over the basil and garlic cloves, drizzle with the olive oil and season well. Roast at 180C/Gas 4 for an hour, or until the tomatoes are soft and slightly charred at the edges.

2 Squeeze the garlic cloves out of their skins and put in a blender, along with the tomatoes and all their juices. Blend, adding enough stock to form the right consistency. Season and serve.

BUTTERNUT SQUASH AND GINGER

1 large butternut squash

1 x 5cm knob of fresh ginger

1 large knob of butter

1 glass of wine

1 litre chicken or vegetable stock

Single cream, to garnish (optional)

1 Peel and roughly dice the butternut squash. Peel and roughly chop the ginger. Put both in a heavy-based saucepan with the butter. Cover and sweat over a gentle heat for about 30 minutes, stirring occasionally, until the squash is soft.

2 Add the wine and cook, uncovered, until it has mostly evaporated. Add the stock and bring to a simmer. Transfer to a blender and purée. Serve with a swirl of cream if desired.

MINESTRONE

4 tbsp olive oil

1 small onion, diced

2 carrots, diced

2 leeks, diced

2 garlic cloves, chopped

Sea salt and freshly ground black pepper

2 small tomatoes, chopped

1.25 litres chicken or vegetable stock

125g small pasta shapes

Freshly grated parmesan, to serve

1 Heat the oil in the pan and cook the onions, carrots, leek and garlic over a low heat until softened but not coloured. Season, then add the tomatoes and stock and bring to a gentle simmer.

2 Add the pasta and cook for about ten minutes, or until the pasta is ready. Serve sprinkled with parmesan.

THE CHEF’S RECIPE: MARK HIX’S VEGETABLE SOUP

1.5 litres vegetable stock

1 small leek, cut into 1cm dice

1 celery stick, cut into 0.5cm dice

Sea salt and freshly ground black pepper

150g podded broad beans

100g podded peas

60g green beans, cut into 0.5cm lengths

1 tbsp chopped parsley

1 tbsp chopped chives

1 Pour the stock into a large saucepan, add the leek and celery, Season lightly and simmer for 15 minutes. Meanwhile, blanch the broad beans in boiling salted water for 3-4 minutes, then drain and refresh. Remove the skins from any larger broad beans.

2 Add the peas and green beans to the stock and cook for a further 10 minutes. Add the broad beans, parsley and chives, and simmer for 5 minutes.