I want to show you my favourite versions of some popular soups.

Some ideas originate from my late friend and colleague Anne Bernaus who compiled a booklet with a collection of soup recipes from staff and students at the William Morris Sixth Form in Hammersmith, West London where I taught for many years. Ann, together with Lindsey Scotney ran a cookery club once a week as part of our activities programme.

The soups are meant to be made thinner and lighter so will make a good starter for a big dinner or will fill a flask for a lovely walk on a fine spring day. Nothing wrong with a plateful of rib-sticking thick lentil, taatie or pea and ham soup mind you, especially when the wadder takes a turn for the worse.

It is always said that you need good stock or a meaty bone as a base for a soup and I sometimes find a tub of mystery ‘I think yun’s chicken stock’ rattling unlabelled in the bottom of the freezer. Of course a fine marrow bone takes a lot of beating….

I try not to use stock cubes too much as they really can be so very salty. I am very keen instead on the stock brand ‘Marigold’ which is widely available and is sold by Scoop Wholefoods in Lerwick. It comes in a less salt, vegan, gluten and yeast free version. It is, however completely OK to make a soup with just its own ingredients providing the tastes – especially if you roast or ‘sweat’ the vegetables first. Adding a peerie grain of cumin, chilli or some herbs all helps to make the flavours more complex and interesting.