Top winter soups

A bowl of soup is just perfect for lunch but also as a base to make a substantial main course.

I often guide students to soups like these below and then suggest adding fish from markets, where it’s often cheapest, or packets of smoked mackerel, frozen haddock or a can of tuna. Grate in fresh carrot, some frozen peas for extra bite and serve with a chunk of sourdough bread.

A portion of noodles, rice, pasta, quinoa or couscous will stretch it even further.