Alsatian Lentil Soup

This easy-to-make soup is from the Alsace region of France bordering Germany in the north east. It reflects a fusion of the two cuisines with smoked pork sausages added towards the end of cooking. This is from my mother's recipe book and, as it says, it is a main-meal soup.

Serves 6

1 medium carrot

1 large leek

1 celery stick

1 small onion

75g smoked streaky bacon

2 cloves

1 bay leaf

50g butter

200g red lentils

250g smoked pork sausages

1700ml water

1 tsp salt and ground black pepper

chopped fresh parsley to serve

Chop the carrot, leek and celery into small pieces and slice the bacon into small pieces. I find it easiest to use a pair of scissors! Rinse the lentils, and peel the onion and stud it with the cloves. Alternatively you can chop the onion quite small and add it with the other vegetables.

Heat half the butter in a large saucepan and add the bacon and chopped vegetables. Give them a stir and cook gently until they are starting to soften. Then add the rinsed lentils, onion, bay leaf, salt, pepper and water. Bring to the boil, cover and simmer over a low heat for 45 minutes or until the lentils are soft. Place the sausages in a separate saucepan of cold water. Bring to the boil and simmer for 15 minutes. Drain and allow to cool before slicing into bite sized pieces.

If you've used a whole onion, remove it from the pan and roughly chop. Remove the bay leaf and return the onion to the pan with the sliced sausages. Season to taste, stir in the remaining butter and serve sprinkled with freshly chopped parsley and lots of crusty bread.

Minty Pea Soup

This vibrant soup, from my mother's recipe book, uses a packet of frozen peas - something nearly all of us will have in the freezer - and very little else. I have adapted the printed recipe slightly to make it more of a winter soup and recommend adding crispy bacon, shredded ham or croûtons to add texture and substance. This soup has the advantage of being quick and easy to make with minimal ingredients. Perfect for that impromptu lunch.

Serves 4

500g frozen peas

1 small onion, finely chopped

25g unsalted butter

750ml vegetable or chicken stock

1 tbsp fresh mint, chopped

To serve -

Chopped chives and lemon are recommended but I just sprinkled in some freshly chopped mint, a few peas and a dollop of sour cream. Alternatively, you could use crème fraîche or swirl in some double cream.

This recipe says to use lamb stock which can be hard to get - vegetable or chicken stock will do. I've also substituted fresh mint and doubled the quantity of peas which thicken the soup and mean you don't need the cornflour.

Melt the butter in a large saucepan and add the chopped onion. Cook on a low heat with the lid on for about 10 minutes or until the onion is soft. Then tip in your bag of frozen peas, keeping a few in reserve for decoration. Give everything a good stir and then add the stock and chopped mint. Simmer for 5-10 minutes or until the peas are cooked through, and take the pan off the heat.

Allow to cool briefly and then blitz until smooth - I used a stick blender in the saucepan but you could also use a food processor.

Check for seasoning and add salt and black pepper if needed. I also added a couple of teaspoons of my mint jelly to give an extra 'hint of mint'.

Serve the soup in warmed bowls sprinkled with your choice of topping and a hunk of fresh bread.

Russian Borshch

This traditional soup is eaten throughout Eastern Europe and there are a number of variations. My mother's recipe is called Russian Borshch and uses cabbage and beetroot as the main ingredients. There are a lot of vegetables in it and therefore a lot of chopping involved, but do not be put off. This vibrant and hearty soup is worth it. Delicious served with a spoonful of sour cream, chopped dill or parsley and a hunk of fresh bread.

Serves 6

2.5 litres vegetable stock

225g cabbage

1 parsnip

1 large onion

3-4 beetroot

2 carrots

2 stalks celery

2 tbsp red wine vinegar

3 tbsp tomato purée

bay leaf

salt and pepper

1 tbsp sugar

To serve: fresh parsley, dill and sour cream

Shred the cabbage finely and set aside. Cut the carrots, parsnip, onion, beetroot and celery into matchsticks and put into a large saucepan with the purée, sugar and enough stock to cover the vegetables. Simmer for 15-20 minutes. Then add the shredded cabbage, mix well and give it another 15-20 minutes on a low heat.

Add the remaining stock, bay leaf, and vinegar and season to taste. Once the vegetables are cooked, sprinkle in the parsley and dill and serve topped with sour cream. A meal in a bowl!