A leftover parmesan rind can add rich flavour and creaminess to your meals. Ellie and Sam Studd share a hearty and nourishing cheesy recipe idea.

"Slippery rice noodles swimming in a fragrant broth, laden with lemongrass-scented meatballs – what’s not to love? Chunks of pumpkin and generous quantities of mushrooms round this out to be the ultimate meal in a bowl." – Emma Knowles.

"There is nothing that feels more nourishing or comforting than a homemade brothy soup. This version, with a fairly classic wonton filled with chicken mince instead of the usual pork or prawns, is an utter delight to make and eat. A homemade wonton soup is only as good as the broth it’s served in. A perfect use for a homemade stock made from last night’s roast chicken. This is fortified with shiitake mushrooms, soy sauce and shaohsing, which give it a decidedly Chinese perspective." – Danielle Alvarez

"This simple, speedy soup packs in big flavour in a short time. The smokiness of the salmon, the saltiness of the feta, the anise of the fennel and a bright citrus hit are a glorious combo that’ll have you coming back for seconds." – Emma Knowles

"This hearty dish is very traditional and a family favourite of ours. We always make this for Ramadan and serve it as a starter." – Roya Moeen. This recipe is by Roya Moeen.

Cauliflower adds texture and creaminess to hearty winter dishes, plus it’s cheap as chips and great for your health. Warm up to this beaut brassica tonight with a big bowl of our creamy cauliflower and potato soup. A family-friendly way to add vegetables to weeknight dinners, plus leftovers make a top workday lunch.

Kimchi soup (kimchi-jjigae) is traditionally made with pork belly and served with a bowl of steamed rice. Here we’ve added some thick chewy udon noodles to the broth and pan-fried some tasty pork mince until crispy to sprinkle over the top. It’s warm and comforting and you’ll only regret you didn’t make a bigger batch.

You've had tomato soup, but you may not have tasted Opel Kahn's Bengali tomato soup with ground turmeric, cumin and coriander adding a fragrant twist. Here, the chef swaps crusty bread for nimki - a crunchy and crispy Bengali fried bread which you can dip into the soup and soak up all of those vibrant flavours. This is your next soup to add to your repertoire. This recipe is by Opel Kahn. Recipe note: The nimki should still be warm from frying when you serve, but you can also warm them in the oven at 160°C/140°C fan-forced, if necessary

"This is a great basic recipe for any soft green herb. In this recipe, we’re making dill oil, however it’s perfect for any herbs that haven’t been used. You can use any oil for this, but some oils like olive oil can be too strong and overpower the delicate infusion. I use a neutral oil, such as grapeseed or rice bran. Just keep the volume ratios the same - cup for cup, tablespoon for tablespoon, etc. Don’t use weight, as herbs are far lighter than oil. Don’t feel tempted to add more oil if the herbs aren’t covered at the start. The herbs will slowly wilt and be covered before you reach the right temperature. "The pulp that’s captured in the muslin/coffee filter mustn’t be thrown away, as it can be folded through soups, pastas, sauces, dressings and stews for some extra punch. If you’re making this soup without any herb oil pulp, I always add a little grated nutmeg to give it an earthy spice." - Mike McEnearney This recipe is by Mike McEnearney

"This pumpkin soup is my go-to when I crave something simple, comforting and bursting with flavour. With just a few extra ingredients, it transforms into something far beyond your regular pumpkin soup. Inspired by the bold and tangy flavours of tom yum, this version is absolutely addictive – perfect for warming up on a cold winter’s night. You can easily swap the tom yum paste for your favourite curry paste, whether it’s green, red or yellow, but I find tom yum unbeatable for its bright, citrussy acidity that takes this soup to the next level." – Khanh Ong  

The earthy, umami magic of mushrooms stars in this rich and creamy soup, which only takes around 30 minutes to get on the table.

The humble cauliflower takes a starring role in Emma Knowles' nourishing khichari, guaranteed to warm your bones on the chilliest winter's day.

"This recipe is something we eat at home all the time. Whenever I peel ginger, cut onions or have leftover mushrooms that may be drying out, I freeze them to use with roast chicken bones to make stocks. I use one drawer in my freezer to store all my fruit and vegetable by-products in compostable zip-lock bags. Soft tomatoes, overripe bananas, leftover strawberries going soft all get a second chance to make it into another dish – a tomato soup or pasta sauce, banana bread and berry smoothies or jam." – Melissa Palinkas This recipe is by Melissa Palinkas.

"This creamy chicken noodle soup is like a warm, late-morning lie-in - comforting, cosy and easy to fall in love with. Packed with tender chicken, vibrant vegies and a silky tomato-based broth, it’s the perfect meal for any day of the week. It also makes an excellent meal for friends or family who could use a little extra love. The base stays the same, but honestly, you can throw in any vegies you have on hand. If you’re using starchy vegetables like sweet potato, pumpkin or potatoes, I recommend adding them in with the chicken for the best texture. And, on those lazy days, I’ll admit – I sometimes cheat and grab a supermarket rotisserie chicken. But if I'm feeling fancy, I make parmesan chips to pop on top!" – Khanh Ong  

A bowl of this soup will make you feel great. It’s loaded with vegies for flavour, lentils to keep you feeling full for longer and some crunchy, tasty nuts for a cheeky, tasty and crunchy finish.