1) Nigella's Pea and Pesto Soup cost €2

Serves 2

(from 'Nigella Express')

750g water
375g frozen peas
2 spring onions, trimmed but whole
1 tsp Maldon salt
½ tsp lime juice
4 x 15ml fresh pesto (from tub, not jar)

Bring the water to a boil. Add the peas, spring onions, salt and lime juice, and let it all bubble together for seven minutes. Discard the spring onions and blitz the liquid and the pesto together.

2) Three Onion Soup cost €4

Serves 4

(From 'New Covent Garden Soup Co: A Soup for Every Day')

4 tbsp extra virgin olive oil
750g red onions, finely sliced
340g shallots, finely sliced
3 tsp plain flour
2 tsp mustard
1.2 litres chicken stock, preferably homemade
4 sprigs fresh thyme
3 tbsp Greek yoghurt

To garnish:

1 bunch spring onions, finely sliced

Heat the oil, then fry the red onions and the shallots for 20-30 minutes, stirring frequently, until golden and caramelised. Stir in the flour and mustard, then cook gently for two minutes. Add the stock and thyme, then bring to the boil, stirring well. Cover and simmer for 30 minutes. Remove from the heat and remove the thyme sprigs. Stir in the yoghurt and season to taste. Scatter the soup with the spring onions, then serve.

3) Courgette and Ginger Soup cost €4

Serves 6

1 onion, finely chopped
90g butter
450g courgettes, sliced
225g potatoes, chopped into 1cm dice
Good thumb of ginger, peeled and sliced
1 litre chicken stock, preferably homemade
1 litre milk

Fry the onion in the butter until soft. Add the courgettes, ginger and potato, and sauté for a couple of minutes.

Add the stock and simmer until the vegetables are tender. Add the milk, liquidise and season to taste. Serve with crusty bread.