I have to admit that my soups don't generally have recipes, they're built from a basic stock and whatever I have knocking around. Favourites are chicken broth, vegetable, mushroom, pea and ham, lentil, tomato, leek and tattie, stilton and broccoli, but anything can be put into a soup.
I hate waste, so make my own stock from meat, bones and vegetables, but if I have nothing to hand, then stock cubes fill the bill. I cook most of my veg in salted water and use the same small amount for all of the veg I'm eating at any meal, this is then used for the basis of a soup and none of the water soluble vitamins are lost.
Once you have the stock, then you can add anything else you fancy - it's a great way to use up veggies that have gone past their best, the bits of meat left on the bone and stale ends of cheese. Tip - if using cheese in a soup, leave it out of the fridge for a couple of days to ripen, then you won't need to use as much to get the same amount of flavour.
Use herbs and spices to taste and choose whether to blend, or leave chunky. I have to admit I find soups that have a baby food consistency to be the most comforting. Beans and pulses are great thickeners, but add to the carb content, so be aware.
My collage includes sweet potato and leek and tattie made by my granddaughter and a chicken noodle soup made by my grandson.
Be adventurous and enjoy! 
Casserole Off - Mean Beans Cassoulet. 
What to do in the gym - Starting Off?
Hard work has paid off
is building muscle the best way to keep the fat off?
What can I have to eat.
