This cavolo nero and chorizo broth with poached hen’s egg is the ultimate winter warmer. It is so hearty and filling that you could have it on its own as a meal. The sourdough and poached egg add to the richness of this soup, while the pinch of chilli gives it just enough kick.

For a less filling broth, try our lebanese pheasant broth. This Middle Eastern twist on traditional game is warming enough to battle the winter winds but isn’t too filling, making it perfect for elevenses. If you prefer a kick of spice to warm you up on a chilly winter’s day, read our spiced lentil with coriander and coconut soup.

CAVOLO NERO AND CHORIZO BROTH WITH POACHED HEN’S EGG CROSTINI

This is almost a meal by itself and the poached egg adds a wonderful richness.

Serves 4

• 1 red onion, finely chopped
• 1 large carrot, finely chopped
• 1 small fennel bulb, finely chopped
• 4 sticks celery, finely chopped
• 120g spicy chorizo, finely chopped
• 2 tbs olive oil plus a little extra
• 800ml (28fl oz) veg/chicken/light beef stock
• Pinch dried chilli flakes
• 100g (31⁄2oz) cavolo nero
• 4 free range/organic eggs
• 4 slices sourdough bread
• 1 garlic clove

To make the cavolo nero and chorizo broth, fry the onion, carrot, fennel, celery and chorizo in a large saucepan with 2 tbs olive oil on a medium heat till just soft (about 10 minutes).

Add the stock and chilli and season. Bring to a boil then simmer for 10 minutes or until the vegetables are soft.

In a large pan of salted boiling water blanch the cavolo nero for a couple of minutes, drain, squeeze and finely chop. Add to the soup.

To serve, crack the eggs into the soup and poach till just cooked. Toast the sourdough and rub with garlic then drizzle with a little oil.

Carefully divide the cavolo nero and chorizo broth and eggs into four bowls, using the toast to support the egg.