It's getting colder outside. Try out these three delicious soup recipes - they're super healthy and guaranteed to keep you nice and toasty this autumn. 

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Chicken Miso Soup in Minutes

Serves 2
Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients:

• 100g/4oz rice noodles
• 100g/4oz cooked chicken, shredded or sliced
• 2 tsp brown rice miso paste
• 1 carrot, cut into long strips
• 2 spring onions, cut into thin wedges
• 10 or so mangetout, cut in half lengthways
• 1 large handful (50g/2oz) watercress, washed
• 2cm/1 inch piece ginger, grated

Preparation method:

1. Place the rice noodles into a large bowl of boiling water and set aside whilst you prepare the rest of the recipe.
2. Spoon the miso paste into a saucepan with the chicken and finely sliced vegetables, and add 600ml/1 pint boiling water.
3. Once the soup starts to bubble, reduce the heat to a simmer. Add the ginger, cover and simmer for about 7 minutes.
4. Drain the noodles and divide amongst two warmed bowls. Ladle the soup over the noodles and serve.

** Consider adding some chopped chilli, fresh coriander and crushed garlic, if you have them.

 

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Easy lentil soup

Serves 4
Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients:

• 3 tbsp olive oil
• 2 medium onions, chopped
• 2 garlic cloves, crushed
• 4 medium carrots, sliced
• 100g/4oz orange lentils
• 1 litre/1¾ pints vegetable stock
• black pepper, freshly ground to taste
• 2 heaped tbsp fresh parsley, finely chopped

Preparation method:

1. Heat the oil in a large saucepan and sauté the onions gently for about 5 minutes, without browning. Add the garlic and carrots and stir.
2. Cook the vegetables for 5 minutes, then add the lentils and stock.
3. Bring to a gentle boil and then reduce the heat to a simmer and cook for 30 minutes.
4. Liquidise the mixture and then season to taste.
5. Add the chopped parsley just before serving.

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Lettuce, pea and mint soup

Serves 4
Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients:

• 1 large green lettuce, approx. 300g/12oz
• 25g/1oz butter
• 1 tbsp olive oil
• 2 shallots (or 1 medium onion), finely sliced
• 425g/1lb, peas, fresh or frozen
• 750ml/1¼ pints, vegetable or chicken stock
• 8 sprigs of fresh mint, leaves only, chopped

Preparation method:

1. Pick over the lettuce and wash thoroughly. Leave in a colander to drain.
2. Heat the butter and olive oil in a large saucepan and gently sauté the shallots for 10 minutes.
3. Shred the lettuce and add to the pan and stir. After a minute add the peas and stock.
4. Bring to a gentle boil. Reduce the heat, season and add the mint leaves. Simmer for 5 minutes.
5. Take the pan off the heat and blend the soup until smooth.
6. Return to the pan, warm through, check the seasoning and serve.
   ** Equally delicious hot or chilled.