Here we are, the first week of August and I can already feel Spring is in the air. Our days have been so warm, the nights are still cool so some time left to enjoy soups, stews and hot dishes. It won’t be long before I’ll be complaining about how hot it is to cook and having no appetite to eat.

I thought I’d share 5 of the soups I made this winter which are pretty versatile and just about anything you have lying around in the pantry, fridge or freezer could be used for these soups. Some croutons, thick crusty bread or grilled chopped bacon on top and you’ve got a pretty hearty meal.

1. Add chicken breast fillet, whole, to chicken stock.
2. Poach until cooked. Remove and shred or dice chicken. Return to pan.
3. Add creamed corn, frozen corn and remaining ingredients. Cook until frozen corn is cooked and serve.
4. Garnish with chopped coriander, if desired.

1. Combine all ingredients.
2. Slow cook on slow for 8 hours or on high for 4 hours. (Alternatively, simmer on stove top until carrots are tender, approx 20 mins.)
3. Serve with grilled ciabatta or sour dough bread, grated parmesan and a spoonful of olive tapenade or pesto, if you have it.
4. To finish, drizzle with a little olive oil.

Serves 4.

1. Fry onions and bacon in a small amount of olive oil.
2. Add potatoes and cover with 2 cups of chicken stock. Boil under potatoes are tender. Add pepper and adjust salt, if required.
3. Mash with a potato masher to your desired consistency, ie leave course for a chunkier soup or mash more until a smooth consistency.
4. Blend 2 tbs plain flour with half a cup of milk to a smooth paste, top up milk to one cup, add to soup and add a further cup of milk. Stir until thickened.
5. Serve with crusty bread.

Serves 4.

4.  Green Pea & Bacon Soup

1 cup dried split peas, rinsed
1-2 potatoes, peeled and diced
1-2 carrots, peeled and diced
2 stalks celery, diced finely
3-4 bacon bones
2 bay leaves
1 cup frozen green peas
enough chicken stock to cover
2 rashers bacon, diced

1. Put dried peas, potatoes, carrots, celery, bacon bones and bay leaves in a saucepan and cover with sufficient chicken stock.
2. Bring to the boil and reduce to a simmer until vegetables and peas are softened.
3. Remove bacon bones. (If there is any meat on them, remove and add to the soup.)
4. Add frozen peas and cook for a further 10 mins.
5. Blend with a stick blender until the desired consistency.
6. Fry bacon until crispy.
7. Spoon soup into bowls and top with cooked bacon.

Serves 4.

1. Throw everything together in a pot.
2. Bring to the boil, reduce heat and let simmer until carrots and lentils are soft (approx 45 mins).
3. Remove bones. (There wasn’t enough meat on the bones to warrant adding to the soup.)
4. For a smooth soup, blend or puree until smooth (I used my stick blender straight in the pot) or leave as is for a chunky version.
5. Serve with crusty bread. (You could also serve with some fried, chopped bacon as a garnish. I just ran out of time.)