Making batches of soup and storing it is a great way to use up vegetables and also reduce cooking time. Throw it in the microwave or heat it on the hob, and serve up a warm, nutritious lunch, dinner or supper.

I got in the habit a few years ago of making soup and having it ready for when the kids came home from school. It’s warming and fills their tummy but not too much that they won’t eat their dinner later.

This delicious chicken noodle soup is packed full of winter vegetables that will heat up the kids after a day in the park. It’s budget-friendly, coming in just under €5 and is perfect for using up leftover chicken.

Cauliflower is a secret ingredient used in a lot of vegan recipes because of its versatility.  This creamy cauliflower soup is no exception. Enjoy the creamy, rich texture of the soup and the contrasting crispness of the roasted cauliflower on top. This recipe is also excellent for babies and younger kids.

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Tease your tastebuds with a Roasted Squash and Pancetta soup, courtesy of Donal Skehan. The TV chef and food writer explained that he “really loves the combination of roasted squash and pancetta and regularly uses it to make a rich risotto.”

You could also add a bulb of garlic with its top chopped off along with the squash as it roasts. Then squeeze out the soft and mellow cloves to add to the soup.

Quick soup recipes don’t get much better than this. For this chicken broth soup recipe, prepare all the vegetables in advance, chill them, then warm at the last minute within the stock.

The recipe is gluten, dairy and virtually low fat along with being low GI. This broth is also made with vegetables from the garden along with being low salt.

Usually a recipe for the colder weather, Cauliflower Cheese Soup is one my family enjoys all year round. Adapted from Tender: Vol. I, A Cook and His Vegetable Patch by Nigel Slater get ready to love this winter warmer. We always serve it with quick and easy Irish beer bread.

If you have tomato soup fans at home, you’ll want this Tomato Basil Soup Recipe.

Clodagh McKenna is behind this incredibly easy and delicious soup, and if you’re lucky enough to be able to grow your own fresh tomatoes and basil, it’s an ideal recipe to showcase your homegrown ingredients.

The go-to recipe for any colds or coughs, homemade chicken noodle soup hits the spot when you or the kids are feeling under the weather. The recipe is brought to you by Dinnerdujour.org. Swapping out the traditional wide egg noodles for macaroni in this chicken noodle soup will allow the kids to easily enjoy this with a spoon.

Everyone has a few recipes in their repertoire that they can turn to if they want something fast or cheap. This recipe for roasted garlic and pea soup is both.

The only reason the soup can’t be called a 30-minute meal is due to the garlic. It takes an hour to roast, but if you do that the night before, then you can have this soup on the table in about 20 minutes.

Roasted Potato Leek Soup is ideal for cold days. Adapted from Barefoot Contessa Back to Basics by Ina Garten, this recipe has that extra little kick with a splash of white wine and the delightfully roasted vegetables.

It can also be adapted for younger palates if the rocket is too much. You can also hold off on the crème fraiche, if you want a lighter dish.

This hearty White Bean and Bacon Chowder from Table for Two has a creamy texture and the salty bacon finishes it off nicely.

The longer the soup sits, the more the flavours will develop. Soak your beans overnight or buy tinned ones to save time.

Do you want a healthy option? This Chicken and Miso Noodle Soup is full of flavour and nutrition. For the vegetarians, simply remove chicken, it’s still a delightful dish without the meat. The egg noodles can also be substituted for either rice noodles or udon noodles.

It is perfect for a light mid-week dinner as it only takes about 15 minutes to prepare from start to finish.

The spooky season calls for a creamy, warm and filling soup. After carving pumpkins, don’t let the insides go to waste, try out this Pumpkin Soup adapted from a recipe in Seriously Spooky Fun by Marion Haslam.

Affordable, light and a tasty warm lunch, Pea & Mint Soup is an all-round winner. It is one of my favourite soups as it’s so quick to make and I always have a bag of peas in the freezer so it doesn’t require a trip to the shop.

Carrot, apple and ginger soup is a soup the whole family can enjoy, as it’s suitable for spoonfeeding your baby. This recipe feeds four adults, but portions can always be frozen, once the soup has cooled to room temperature.

This Ham Soup with Dumplings from Wholesome Ireland is a great one-pot meal. You could even freeze the cooking water from boiling the ham and reheat it to make the soup at a later date, so nothing goes to waste.

It uses a soup mix and a dried mixture of pulses that you can buy in your supermarket. Very handy for bulking up a soup or stew and adding fibre to your diet.

Jamie Oliver’s early autumn minestrone soup (Minestrone d’inizio autunno) with smoky bacon, beans and seasonal veggies is a nice hearty soup for colder weather.

This comforting and filling soup is perfect for using up end-of-season veggies. Serve with a hunk of parmesan and a grater so everyone can help themselves to parmesan on top.