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Soups are actually really good when you want to make food on a budget. They are incredibly cheap, tasty, and you can chuck in pretty much anything you want. Also, they freeze really well so you can batch cook a bunch of soup, ready for a quick, tasty, healthy meal. If you shop around the reduced sections of the big supermarkets you'll be surprised at what bargains you can get. As per usual, I have added some swap outs if you can't get the exact ingredients I used, but be mindful you may have to change the cooking times and the flavour will change depending on what you use.

To make my budget friendly vegetable soup you will need:

• 2 x 200g bags of sliced cabbage & leeks

• 3 medium sized carrots sliced

• About 5 medium sized potatoes, peeled and cut into cubes

• 2 medium sized onions or 3 small, diced

• About 2 litres of chicken or vegetable stock

• 1 tbsp of tomato paste

• About 1 tsp of dried chilli flakes

• About 2 tsp of sage

• Salt & pepper

• A good knob of butter or buttermilk spread

Cullen skink - or sometimes referred to as Cullen stink - is a fab soup originating from the village of Cullen, moray in Scotland. Done right, it's one of the most delightful soups you'll ever eat. Smoky, salty, creamy and just like all the cliches go, it's perfect for a cold winters day.

There's a bunch of different ways to make Cullen skink, but one thing they all have in common is smoked fish, which in Cullen they tend to use Finnan Haddie (cold smoked haddock) but everywhere else, it's just known as smoked haddock. I have on occasion added some Arbroath smokies to the mix, which adds a heavier smoked flavour, but it can be a bit fiddly looking out for the bones, and the flavour is very strong.

What you can do instead to make it a little extra special, is garnish the finished Cullen skink with some Arbroath smokies for extra show off points. This is a big old pot of soup, and will happily feed 4 adults with some bread no problem.

To make this creamy delicious Cullen skink soup you will need:

• 500g of undyed smoked haddock

• 400ml of milk

• About 500ml of water

• 150ml of double cream (heavy cream)

• 600g of peeled cubed potatoes (I used Maris piper)

• 2 medium leeks or 1 large

• 1 large white onion

• Few knobs of butter

• Small bunch of chopped parsley

• About 2 tsp of freshly chopped chives

• Salt & white pepper to taste

Minestrone soup is one of the best vegetarian soups in the world (to me anyway). It’s is not a strict recipe as such, but more of a guide to cooking up whatever vegetables you have and turning them into a delicious hearty soup that will jam pack your body with vitamins and all that good healthy stuff. Minestrone soup comes from a way of cooking called Cucina Povera, which roughly translates to 'poor kitchen'. Like most good food, it derives from hardship and frugality and having to make the most of what you have. This minestrone is packed full of flavour, and guys...it's one the tastiest and easiest soups to make, and I’m going to show you how!

To make my version of minestrone soup you will need:

• 2 medium onions diced

• 3 medium carrots diced

• 2 large celery stalks diced

• 100g of green beans cut in half

• 100g of shredded cabbage, kale or cavolo nero

• 200g of small tomatoes sliced in half

• 1 spring of rosemary

• 3 bay leaves

• 4 garlic cloves finely chopped

• 1x400g can of chopped tomatoes

• 1x400g can of drained beans (borlotti,kidney,butter bean etc)

• Rind of parmesan (optional but tasty)

• About 1200ml of vegetable stock

• About 150g of pasta

• Salt and pepper

• About 2 tbsp of olive oil

Serve topped with fresh grated parmesan and olive oil, and eat with some nice crusty bread. Sorprendente!

Stilton and broccoli soup is one of my all time favourite soups to make, especially when i'm skint! I found some long clawson stilton in the fridge left over from Christmas, and it needed using up so I made this. You'd be surprised at how very few ingredients you need to make a hearty, healthy soup that doesn't break the bank.

Like I said in the video though, they key to getting this soup right is to continuously taste. That way you can adjust the seasoning and the amount of stilton to your taste. It's a great soup for batch cooking and also for freezing. This stilton and broccoli soup is great just on it's own, with a big chunk of buttered crusty bread to go with it.

To make my stilton and broccoli soup you will need:

Serves 4-6 people

• 1 whole head of broccoli

• About 150g of stilton according on your taste

• 1 medium sized leek

• 2 small onions

• 2 garlic cloves

• 1 large potato (about 200g)

• About 1 litre of vegetable stock

• 2 tbsp of olive oil

• Salt and pepper to taste

So you go and search for a recipe for French onion soup, and you go buy all the stuff to make it, you get all excited only to find out that it's crap. It turns out to be just a pool of nasty half raw onion floating in grey dishwater. Well, that's because most recipes you see online are full of lies! yes lies! And I'm going to tell you why.

Done correctly, French onion soup is AMAZING. You get the deep richness of the broth, and the sweet sweet taste of those caramelised onions. And in my recipe, we are going to use 3 different types of onion. Brown onion, red onion and shallots. They all have different flavours which is just going to add layers to your French onion soup. Also, I'm going to switch it up with the cheese, as usually you'd use Gruyere, but today I wanted to enhance the Frenchiness and so I used Comte. Comte is really nice cheese, it's salty and nutty, deeply savoury, which is what you want to counter the sweetness of the onions. French onion soup is actually very easy to make, it just takes a long time. You cannot shortcut this recipe.

The onions need to be cooked long and slow to get them fully cooked and nicely caramelised. This and using decent stock, is key to a good French onion soup. You don't have to make your own stock, but use the best pre made you can buy.

To make my French onion soup you will need:

• 1kg of onions (About equal amounts of regular brown onion, red onion and banana shallots)

• 1 litre of good quality beef stock

• 2 garlic cloves finely chopped

• 250ml of white wine

• A shot of brandy (optional)

• Small bunch of fresh thyme

• 2 bay leaves

• Enough croutons or toast to cover your soup bowl/bowls (it's better to portion the soup individually rather than one giant one like I did)

• 1 garlic clove sliced to rub on the toasts

• Plenty of Comte cheese, about 200g

• Salt & pepper

• Knob of butter

• About 2 tbsp of olive oil

This Welsh rarebit soup is an absolute winner. It's a cuddle in a bowl, seriously! It's really simple to make, providing you follow a few simple steps...and don't drink all the beer first.

Ingredients:

• 350ml of good beer or lager

• 2 medium onions finely diced

• 700ml chicken stock

• 180g plain flour

• 450ml milk

• 200g mature cheddar cheese

• 4 rasher of back bacon

• 2 tsp of English mustard

• 1 generous knob of butter

• Salt and pepper to taste

So I had this glut of tomatoes that I had to force ripen thanks to the absolute shambles of a summer we have had in the UK. They aren't much good for salad, so I though I would rustle up a batch of tomato soup.

Now this isn't really a recipe, more of a way of showing you how easy a basic soup is to make. Soup is a fantastic way to use up leftover veg, or veg that is on the turn, because really you can't really mess up soup! It really is about just whacking a load of stuff in a pot with some stock and boiling it until tasty. So there is no ingredients list for this tomato soup because the whole thing is freestyle, but I will list what I used so it gives you a starting point. But really, chuck in whatever you have! It will be good.

What I put in my freestyle tomato soup:

• Tomatoes

• Veg stock

• Onion

• Garlic

• Basil

• I had some parmesan that was on the turn and needed using

• Peppers

• Oregano (you could add thyme, sage, coriander if you like)

• Celery just because I can

• Cream

• Oil, salt, pepper you know the drill