Keep warm this autumn with these delicious soup recipes 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. Chicken Miso Soup in Minutes Serves 2Preparation time: 15 minutesCooking 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: Place the rice noodles into a large bowl of boiling water and set aside whilst you prepare the rest of the recipe. Spoon the miso paste into a saucepan with the chicken and finely sliced vegetables, and add 600ml/1 pint boiling water. Once the soup starts to bubble, reduce the heat to a simmer. Add the ginger, cover and simmer for about 7 minutes. 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. Easy lentil soup Serves 4Preparation time: 10 minutesCooking 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: 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. Cook the vegetables for 5 minutes, then add the lentils and stock. Bring to a gentle boil and then reduce the heat to a simmer and cook for 30 minutes. Liquidise the mixture and then season to taste. Add the chopped parsley just before serving. Lettuce, pea and mint soup Serves 4Preparation time: 10 minutesCooking 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: Pick over the lettuce and wash thoroughly. Leave in a colander to drain. Heat the butter and olive oil in a large saucepan and gently sauté the shallots for 10 minutes. Shred the lettuce and add to the pan and stir. After a minute add the peas and stock. Bring to a gentle boil. Reduce the heat, season and add the mint leaves. Simmer for 5 minutes. Take the pan off the heat and blend the soup until smooth. Return to the pan, warm through, check the seasoning and serve.** Equally delicious hot or chilled.