1) Mutton and Green Split Pea Broth Cost: €5

200g neck of mutton fillet
½ tsp chopped thyme leaves
1 onion, peeled and finely chopped
2 litres lamb or chicken stock
Salt and freshly ground black pepper
1 medium carrot, peeled
1 medium parsnip, peeled
100-120g swede, peeled
1 small turnip, peeled
50g green split peas, soaked in cold water for 2-3 hours
1 tbsp chopped parsley

Cut mutton into 1cm dice and place in a large saucepan with the thyme and onion. Add stock, season with salt and pepper and bring to boil.

Lower heat and simmer for an hour until tender. Cut carrot, parsnip, swede and turnip into 1cm dice.

Drain split peas and add to soup with vegetables. Simmer gently until peas and vegetables are tender.

Add chopped parsley and simmer for a further 10 minutes. Check seasoning and serve.

(From Hix Oyster and Chop House Cookbook)

2) Chick Pea and Smoked Paprika Soup Cost: €4

1 tbsp olive oil
1 red onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
2 celery stalks, finely chopped
2 tsp rosemary needles, finely chopped
2 x 400g tins chick peas
½ tsp smoked paprika
2 bay leaves
1 tbsp tomato puree
400g tin cherry tomatoes
8-10 ladlefuls stock or water
Sea salt and black pepper
Small handful flat leaf parsley, chopped

Heat the olive oil and add the onion, garlic, celery and rosemary.

Fry until they begin to soften, add chick peas, smoked paprika, bay leaves, tomato puree and tomatoes.

Bring to a simmer, add water or stock, season and bring back to the boil. Lower heat and simmer for 10 minutes. Discard bay leaves.

Blitz half the mixture. Taste, adjust seasoning, stir in parsley and serve.

(From Supper for a Song by Tamsin Day Lewis)

3) Spicy Carrot, Coconut and Cumin Soup Cost: €8

1 kg carrots
6 red onions
4 cloves garlic
3cm thumb of ginger
1 medium red chilli, finely sliced
50 ml sesame oil
2 tsp cumin seeds
½ tsp fennel seeds
1 tsp turmeric
2 tins half fat coconut milk
400 ml water
Salt and cracked black pepper
½ cup fresh coriander leaves or ¼ cup fresh tarragon leaves, finely shredded

Peel the carrots, onions, garlic and ginger and slice finely. Heat the oil to smoking and add the chilli, garlic, ginger, cumin and fennel. Fry on high heat for a minute, stirring constantly.

Add the onions and fry for four minutes, then add the carrots and turmeric and turn down the heat.

Sauté for 10 minutes, add the coconut milk and water and bring to the boil. Turn down and simmer until the carrots are soft. Blend, season and add herbs before serving.

(From The Sugar Club Cookbook by Peter Gordon)