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Garnish with chopped aromatic herbs, croutons, toasted seeds, a drizzle of cream or extra virgin olive oil.

You can use frozen monkfish and prawns, allowing them to defrost first.

This delicately flavoured soup would be equally at home on the table of a fine restaurant, as a starter at a dinner party, or as a lunch served with crusty bread. You can substitute smoked mackerel or kippers for the Arbroath Smokie if you wish - all are oily fish which are rich in vitamins A and D and omega-3 fatty acids.

To make your own Vegetable Stock Paste , find recipe on Cookidoo®.

Instead of liquid stock, use 750 g water and 1½ tsp stock paste or 1½ stock cubes, crumbled. Search Cookidoo® for recipes to make your own stock or stock paste.

Depending on the brand, red curry paste may vary in intensity and saltiness. Adjust salt to taste.

Search Cookidoo® for homemade Chicken Stock Paste in The Basic Cookbook.

In Soviet times, Rassolnik was a classic and a very popular recipe. The recipe is said to have been invented in Leningrad, now Saint Petersburg.

To make your own Chicken stock paste and taco seasoning, refer to the recipes on Cookidoo®.

The potato – one of the world’s most important staple foods. And no one grows them better than the Irish! The bacon added here gives this creamy soup a rich flavour, making it an extra comforting meal.

You can find cans of chipotle chillies in adobo sauce in specialty food stores, some major supermarkets in the international food aisle and online.

Use the fajita seasoning recipe from the Tex-Mex Cookbook or use a store-bought version.

Try this smooth soup with your favourite ingredients to make it your own. Freeze soup in portions for easy defrosting and reheating later.

To remove lobster meat from shells: cut the cooked lobster tails lengthwise, loosen the meat with fingers and pull it out in one whole section.

Garnish with chopped green onions or garlic chives.

Solanka is characterized by its salty-sour taste. It may come in several versions (meat, fish or mushroom), depending on the stock and ingredients used.

In Soviet times, Rassolnik was a classic and a very popular recipe. The recipe is said to have been invented in Leningrad, now Saint Petersburg.

To make your own chicken stock: remove meat from bones. Place bone pieces into mixing bowl. Add 1450 g water , 1 bay leaf, ½ onion, cut into pieces, 1 carrot, sliced (1.5 cm.) and 2 celery sticks, sliced (1.5 cm.), place simmering basket onto mixing bowl lid and cook 30 min/100°C//speed 1 .

Recipe inspired by Denia Matias, Thermomix® Independent Consultant, Florida.

To replace canned black beans with dried: place 10 oz rinsed black beans and 30 oz water into mixing bowl, place simmering basket onto mixing bowl lid and cook 60 min/212°F/speed 1 . Remove simmering basket and set aside. Drain before using in recipe.

For a more textured soup, decrease blending time in step 4, or omit blending altogether.

For a dairy-free version, use oil instead of butter, and a non-dairy milk of your choice.

To make your own Chicken stock powder or Chicken stock paste in your Thermomix®, search Cookidoo® for the recipes.