As Melbourne winter begins to nibble, I love the idea of stews and soups simmering away on the stove, sitting by the fire with a throw and a good book and of course sharing comforting meals with family and friends.

This bean, vegetable and chorizo soup is an old family favorite and one that my mother cooked almost weekly.  She would occasionally vary the vegetables she used depending on what she had on hand.  Chorizo was a must, as we all loved the sweet smoky heat that it stirs up.

Perfect with some fresh crusty bread, feta cheese and olives.

Bean, vegetable and chorizo soup

400 grams white beans (butter or cannellini)
1 onion, finely diced
1 clove garlic, finely diced
1 bay leaf
2 carrots, peeled and diced
2 zucchini, diced
2 celery stalk, chopped
1 potato, peeled and diced
1 x 400gram can of diced tomatoes
1 tablespoon tomato paste
1 teaspoon sugar
1 tablespoon chopped parsley
½ teaspoon smoked paprika (optional)
1 chorizo, chopped into chunks

Soak the beans in cold water overnight.

In a large pot saute the onion and garlic in a little olive oil or until soft.  Drain the beans and add to the pot and pour in about 2 litres of water. Add the tomatoes, tomato paste, sugar and bay leaf and stir well.   Add the vegetables and bring to the boil.  Simmer for ½ hour and add the chorizo and paprika.  Continue cooking for a further ½ hour or until beans are cooked.

Season to taste and add the parsley.

Serve hot.

I have a great love for the rustic soups of Greece.  They are usually simply prepared with few good quality ingredients but always nourishing and flavoursome.

There are many varieties of soup in the Greek kitchen, ranging from hearty bean soups to my favourite, the soothing flavours of an avgolemono soup.

For me, a bowl of soup, is not only comforting, soothing and nourishing it is also a gesture of love.

Here is my recipe for Yiouverlakia soup…meatballs cooked in a broth and finished off with an egg and lemon sauce.

A perfect winter warmer to nourish the soul.

Yiouverlakia soup

500 grams minced beef
1 small onion, finely diced
1/3 cup medium grain rice
2 tablespons parsley, chopped
1 tablespoon mint or dill, finely chopped
salt and pepper, to taste
50 grams butter

egg and lemon sauce

In a large bowl, combine mince, onion, half the rice, herbs and seasonings.  Shape this mixture into small balls.

Pour 1 litre water into a large saucepan and add butter.  Bring to the boil.  Slowly add the meatballs into the boiling water, together with the remaining rice.  Simmer until cooked.

Make the egg and lemon sauce and add to the soup.

Season to taste, garnish with a sprig of parsley is you like and serve hot.

Avgolemono (egg and lemon sauce)

2 eggs
juice of 1 lemon
juice from the soup stock

Lightly beat the egg whites in a small bowl, add the yolks and beat a little more then add lemon juice gradually.

Slowly add a little stock into the egg and lemon mixture, beating all the time.  Add a little more stock, continue mixing.

Pour the egg and lemon sauce into your soup or over your dish, stirring well so it doesn’t curdle.