WHIP up a homely winter soup for lunch this week.
These quick recipes need few ingredients and you can take them to work in a flask, reheated, or freeze for later.
BARGAIN BROTH: Create a home-made stock as a base for your soups.
Pick up stock cubes in supermarkets or make your own by adding the bones from a leftover roast dinner, along with vegetable peelings, herbs and spices, to boiling water and simmer for three hours.
You will need about 250ml of stock for each of the recipes here.
PERFECT PULSES: Carrot and lentil soup is a filling option.
You will need a bag of carrots, 69p, and red lentils, £2.90 for 2kg, both Aldi.
Put 250ml of water and your stock in a pan, chop the carrots and add 200g of lentils.
Simmer until tender, season and blend.
VEGGIE GOOD: For a comforting classic, potato and leek soup is ideal.
Get a 2kg bag of potatoes, £1.35, and a pack of leeks, £1.39, both Asda.
Dice the potatoes and slice leeks, add to your stock with 250ml of water and simmer for 15–20 minutes, so the veg is soft.
Blend until creamy or serve as is, with salt and pepper. Add water if it is too thick.
BIG FLAVOUR: Roasted tomato and garlic soup is simple to make yet bursting with flavour.
Buy a pack of cherry plum tomatoes, 89p, and a bulb of garlic, 70p, both Morrisons.
Roast the tomatoes and garlic bulb in the oven at 200C for 20–25 minutes.
Blend them with 250ml of water or your broth, add a pinch of salt, and enjoy a rich, velvety warmer.
GO GREEN: Pea and mint soup is a classic and you can make it cheaply with a pack of frozen peas, 99p, and fresh mint, 52p, both Tesco.
Simmer half the pack of peas in stock and add mint after ten minutes. Season, blend and serve with creme fraiche or cream.
CAULIFLOWER POWER: Roast a head of cauliflower, £1.19, Sainsbury’s, in the oven for 30 minutes, while heating your stock in a pan.
Chop up and add the cauliflower to the stock, simmer for 15 minutes, add black pepper and blend.
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