For many of our readers in the Northern Hemisphere this has been one of the more brutal winters in years, witness to record snowfalls and icy temperatures. While we can only hope for 'in like a lion, out like a lamb', past experience suggests we've likely still got plenty of cold weather ahead. Next time you're needing some respite from the season, try out these three great winter-warmer soup recipes.

Helen’s Hearty Pumpkin Soup-

Pumpkin soup is very much a traditional staple during this time of year, but often it is called out for being bland or tired. Not so in this version where leek, zucchini and cayenne add some unexpected depth to the soup.

1-tablespoon olive oil
1 clove garlic
1 leek (the white) diced
½ teaspoon cayenne
½ teaspoon cumin
1 medium sized zucchini, diced
2 medium sized potatoes
1 large pumpkin, diced
32-oz. vegetable or chicken stock
¼ cup of cream
Salt and pepper to taste

1) Heat oil and cook leek and garlic until softened on a low heat, about 3 minutes. Add the spices and cook until fragrant.
2) Add the zucchini, potatoes and pumpkin. Pour over the stock and bring to the boil, then reduce heat to low, cover pan and simmer for about 20 minutes or until pumpkin has softened.
3) Transfer soup to a blender and puree until smooth. Season with salt, pepper and, if desired, more cayenne to taste.
4) Add cream for a more velvety texture and spoon over a light swirl of cream to finish.
Comfortably serves 4 to 6 people as a starter.

Cod, Kale and Bean Soup-

This hearty soup makes for a great change to many of the standard fish chowders often seen on tables in North America at this time of year. Feel free to include other seafood ingredients towards the end of cooking to your preference- scallops and shrimp make for a great addition. Substitute two diced poatoes for the beans for something a little closer to the classic Portugese kale soup.

2-tablespoons olive oil
2 cloves garlic
1 medium onion diced
4 medium carrots diced
4 stalks celery diced
32-oz. vegetable or chicken stock
1 teaspoon fresh thyme
2 teaspoons fresh parsley
1 pound kale, coarsely chopped
1 15-oz.can cannellini beans, drained
1 ½ lbs fresh or frozen skinless cod, cubed
Salt and pepper to taste

1) Heat oil and cook garlic and onion until softened on a low heat, about 3 minutes. Add the diced celery and carrots and cook for a further 3 minutes.
2) Add the stock, fresh herbs and kale and bring to the boil. Reduce heat to low, add cannellini beans and simmer, covered, for about fifteen minutes.
3) Add the cod and stir. The fish will not take long to cook, between three to five minutes at a low simmer.
4) Season with salt and pepper to taste. If the soup is too dense, add more stock or water to your desired consistency.
Comfortably serves 4 to 6 people as a starter.

Greek Chickpea Soup (Revithia)-

There are many variations that exist of this wonderful Greek soup but it has not often been enjoyed by many people outside of Greece. Consider it a great -and easy to make- addition to your winter menu.

½ lb chickpeas (canned or dried, however if dried soak in water overnight)
2-tablespoons olive oil
2 cloves garlic
1 medium onion diced
2-tablespoons tomato paste
Juice of 1 lemon
1 tablespoon flour
Salt and pepper to taste
2-tablespoons olive oil
½ cup diced Kalamata olives to garnish- if desired

1) Rinse and drain the chickpeas and skin them of their soft outer shell.
2) Place chickpeas in a pot, cover with about 32-oz. of water and bring to the boil until tender. Skim any foam that rises to the top during cooking. Once softened, remove the chickpeas, reserving the cooking liquid.
3) Heat oil and cook garlic and onion until softened on a low heat, about 3 minutes. Add the tomato paste and stir through- do not let it burn. Add the cooked chickpeas to the saucepan and gently stir through.
4) Return the mix to the cooking liquid and bring to a boil before reducing to a low simmer.
5) In a separate cup containing the lemon juice, gradually whisk in the flour, being careful to avoid any lumps. When the mixture is smooth, add it to the soup and stir. Simmer for another five to ten minutes.
6) Add salt and pepper to taste and serve. If so desired, garnish with some diced Kalamata olives.
Comfortably serves 4 to 6 people as a starter.