This soup is very simple, and the chickpea dumplings...well, I just had to try them when I found the recipe...they weren't AMAZING, but they went quite well with the soup and are a great substitute for bread. 
Serves 4: 2 red capsicums diced, 1x 400g can diced tomatoes, 1 brown onion finely diced, 2 garlic cloves crushed, 2 tsp olive oil, 3/4 cup chickpea flour, 3/4 cup self raising flour, 1 cup Greek yoghurt, 1 egg, 1 tsp cumin, lemon juice, salt and pepper1. In a bowl, mix chickpea flour, self-raising flour, yoghurt, egg and cumin. Mix well to form a dough, season with salt and pepper - and maybe a bit of lemon juice - and stand for at least 15 minutes;
2. Heat the olive oil in a sauce pan, add onion and garlic and cook until soft;3. Add chopped capsicum and cook for about 10- 15 minutes;4. Add chopped tomatoes, 2 cups water and bring to a boil. Simmer for another 10-15 minutes, season with salt and pepper and blend until you have a smooth soup. Add more water if necessary,;
5. In another sauce pan boil some water. With 2 spoons, form 12 dumplings and add them to boiling water. When they float to the surface, remove and add to capsicum soup;
6. Finally add chopped parsley, and divide among individual bowls.Hope you like it!
I had promised this recipe a while ago when I didn't have time to post it, so here it goes.
Serves 4: 2/3 cup basmati rice, 1 silverbeet thinly sliced, 1 fennel bulb chopped, 1 onion chopped, 2 tsp olive oil, about 2 L water, 2 garlic cloves crushed, 1 tbsp lemon rind, 3 tbsp lemon juice, 1 tbsp lime rind, 2 tbsp lime juice, 3 tbsp chopped basil, 3 tbsp chopped parsley, salt and pepper, extra olive oil to drizzle1. For the gremolata: Mix chopped basil, parsley, lemon and lime rind, lemon and lime juice and garlic in a bowl. Mix well, season and reserve;2. In a large sauce pan heat oil, add onion, fennel and cook until soft;
3. Add rice, , water and simmer covered for about 10 minutes;
4. Add silverbeet, (add more water if necessary), cover and simmer for another 10 minutes. When the silverbeet and rice are thoroughly cooked, add the gremolata, correct seasoning and serve.I topped it with extra olive oil and some fried shallots from the Asian grocery!
This recipe came completely out of my creative side (eheh), I saw this photo for pumpkin & meatball soup on a magazine using canned pumpkin soup and thought...ergh, they have ruined this recipe...but the photo looked really yummy, so...ms Laura decided to make up one that looked like the photo...in the end, it looked close to the photo...but I'm sure it tasted much better...not to brag, but I made up a really delicious hybrid between boring pumpkin soup, chicken meatballs and Asian flavours. I hope you try it, don't be scared, really...it was very good!
Serves 4:
meatballs: 250g chicken mince, 2 garlic cloves crushed, 1/2 onion finely chopped,1 tsp grated ginger, salt & pepper, 1 1/2 tsp soy sauce, 1 tbsp chopped coriander
soup: 1.5 Kg pumpkin, 250 ml coconut milk, bunch fresh coriander chopped, 1 green chilli finely chopped, 1/2 onion finely chopped, 2 tsp olive oil, 200 g fresh noodles (I used thai flat noodles but hokkien or any other fresh noodles will be fine), 1 red capsicum finely sliced, 2 carrots cut into matchsticks, juice of 4 limes or about 2 large lemons, salt and pepper to taste,
1. Pre heat your oven to 190C. (I only roast the pumpkin because I hate cutting it when raw, and by doing this its really easy to cut, plus I like the smoky flavour - but you can use just raw pumpkin later on, letting it simmer until soft)
2. In a bowl mix chicken mince, garlic, ginger, onion and soy sauce, season with salt, pepper and coriander, mix again and set aside;
3. Place the pumpkin in a tray lined with foil and bake for half an hour or until soft. When ready, let cool for a while and then chop coarsely;
4. In a sauce pan heat olive oil, add chopped onion, chilli and cook for a couple of minutes;
5. Add coconut milk, chopped pumpkin and cook for another 5 minutes. Remove from heat, and blend the soup at this stage (if you used raw pumpkin you will have to cook for longer) until you have a creamy texture;
6. Add chopped carrot, capsicum and about 1 cup water- you might need more water to reach the correct consistency, you don't want a mash or a watery soup, so you have to test a bit at this stage - and chopped coriander. Simmer covered for about 15 minutes or until carrots are cooked through;
7. Using your hands, make 8 small meatballs and set aside;
8. Back to the soup, season with salt, pepper and lemon juice. Add noodles making sure they separate themselves . Finally place meatballs in the soup, cover and cook for another 5-10 minutes;
9. When meatballs are cooked, check seasoning one last time and add more lemon juice if necessary;
Serve soup while warm.
Enjoy.
I found this recipe in an old recipe book with Spanish recipes. How authentic it really is, I cannot say, but I got a "this one is great" from the hubby which gave me the green light to make it again. There is a bit of preparation involved, a bit of chopping, but that's it really...easy, yummy and very low-fat/ healthy - at least my version, because I removed a gallon of olive oil from the original! - feel free to change that. 
Serves 4 or 5: 3 red capsicums thinly sliced, 2 brown onions thinly sliced, 3 garlic cloves crushed, 3 tomatoes diced, 1/4 cabbage shredded (cabbages are huge here so if you can find small ones use the whole thing), water, salt and pepper to taste, stale bread slices, 1 tbsp olive oil plus extra to drizzle and chopped parsley
1. Heat olive oil in a deep sauce pan;
2. Add garlic and onions and cook in medium heat until they are soft;
3. Add tomatoes, capsicum and cook fro another 5 minutes stirring occasionally;
4. Add shredded cabbage and enough water to just cover the vegetables. Add parsley. Bring to a simmer, cover and cook for about half an hour or until cabbage is soft;
5. Season with salt and pepper;
6. In individual bowls or little oven dishes like the ones above, start layering the soup.
7. Place one slice of bread on the bottom and top with vegetables only. Place another slice of bread and top with soup (veggies and stock).
Season with more pepper, chopped parsley and a drizzle of olive oil.
Serve.
Yummmm!
This Asian inspired soup is a bit sour, so if you are not a fan, reduce the amount of tamarind puree. I really liked it but do believe it is an acquired taste.
For 4 people: 2 tsp olive oil, 4 lemon grass stalks outer leaves removed & thinly sliced, 2 garlic cloves crushed, 2 tsp grated ginger, 1 red chilli finely chopped, 1/2 tsp ground cumin, 1 tsp ground coriander, 2 x 400g can diced tomatoes, 1/3 cup tamarind puree, 1/3 cup basmati rice, salt and pepper to season, coriander leaves to serve
1. Heat oil in a sauce pan. Add garlic, ginger, lemon grass, chili and cook for five minutes.
2. Add cumin, coriander and stir. Add tomatoes, tamarind puree and 3 cups water. Simmer for 10 minutes;
3. Blend the mixture well with a mixer and add rice. Simmer for another 10 -15 minutes or until rice is cooked. Season with salt, pepper (you could also use brown sugar if its too sour for you).
Serve drizzled with a bit of olive oil, black pepper and the coriander leaves. 
I didn't find fresh tarragon for this soup, so I used dry..if you can, use the eone, cause it makes some difference. This is a very mild flavoured, really healthy and low fat soup, that you can serve as a starter or as a main meal, and it will fill you with vitamins and all the goodness from the carrots. My parents used to tell me carrots would make my eyes beautiful so...give it a go. 
Serves 4: 1 Kg carrots, peeled and coarsely chopped, 1 medium potato peeled and chopped, 1 onion chopped, 2 tsp tarragon, 2 vegetable stock cubes dissolved in 1.25l water, yoghurt and lemon juice to serve
1. Heat water with stock cubes in a large sauce pan;
2. Add chopped veggies, and simmer covered until the vegetables are tender;
3. Blend the soup, add 1 tsp tarragon and season with salt;
4. Mix greek yoghurt and some lemon juice in a separate bowl, season with remaining tarragon salt and pepper and serve the soup with it.
This soup is so simple, and the final result is beautiful. I love the sweetness of the spices and when you serve it with fresh mint leaves and a dollop of greek yoghurt its perfect.
serves 6: 2 tsp olive oil, 1 onion chopped, 1 Tbsp curry powder, 1 Kg pumpkin chopped, 2/3 cup dry red lentils, 2 vegetable stock cubes, 1.25 L water, 1 tsp ground cumin, 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp ground coriander,
1. Heat oil in a large sauce pan. Add onion and cook until soft;
2. Add spices stirring to coat;3. Add chopped pumpkin, lentils, water and stock cubes, and bring to a boil. Reduce heat, cover and simmer for about half an hour or until pumpkin is very soft;
4. Blend the soup until you get a creamy texture, adding more water if necessary;5. Season with salt & pepper.
Serve with garlic bread with some chopped mint and greek yoghurt.
This soup is really quick to make and very very filling, it has been getting cold here in Melbourne, so its great to warm you up. 
You will need for 4 serves: 2 garlic cloves crushed, 2 tsp olive oil, 4 leeks thinly sliced crossways, 2x 400g can chickpeas drained & rinsed. about 2 L water or stock, salt & pepper1. Heat oil in a large sauce pan, add garlic and leeks. Cook in slow heat for about 10 minutes or until leeks are soft;
2. Add chickpeas, cover with water and let simmer covered for about 15 minutes;3. Season with salt and pepper.Serve with nice bread and a drizzle of olive oil.
This recipe came from some book I had around and then I changed it and it became quite similar to something my mother has made since I can remember - 'Acorda de Tomate' - my favourite soup of all times! Needless to say you HAVE TO MAKE IT! Its also really easy and in winter, one of the best things you will eat.
Serves 4:
6-7 large ripe tomatoes, 1 bay leaf, 1 tbsp olive oil, 3 garlic cloves crushed, 4 eggs, water, chopped parsley or coriander, stale sour-dough slices- 2 per person should be enough-, salt & pepper & extra olive oil to drizzle
1. Heat water in a sauce pan and bring to a boil. Slice a cross on the bottom of each tomato and place in the boiling water for a couple of minutes. Plunge them in a bowl of cold water and remove skin; 2. Heat oil in a large sauce pan and chop the tomatoes; 3. Add the bay leaf and the garlic and fry for a couple of minutes; 4. Add the chopped tomatoes and let them cook slowly until they melt a bit; 5. Cover the tomatoes with water and let simmer for about 10- 15 minutes. Season with salt and pepper and the fresh herbs; 6. In another sauce pan heat some water. Add some white vinegar and when it boils, swirl a wooden spoon and add the eggs to poach; Leave them for a couple of minutes and then remove from heat - they should be a bit runny inside; 7. Place the bread on the bottom of a bowl, cover with the tomato soup, top with the poached egg, season with some salt, pepper, herbs and extra olive oil.I think I'm salivating a little.
This is one of my favourite soups. Its quite different form the ones back home since I am using eggplant but it has the thickness I am used to in Portugal. Love the smokiness of the eggplant and that little bit of chilli just completes the flavour. Serve it sprinkled with some cumin, basil leaves or even some lemon juice and nice crusty bread...lovely!
Serves 4 (as a main meal or 6 as a starter):
3 large eggplants, 2x 400g cannellini beans drained and rinsed, 4 tsp olive oil, 3 garlic cloves crushed, 1 red chili finely diced, 1 tbsp chopped parsley, 1 tbsp chopped basil, 1 chicken stock cube, about 2L water ( you should add less or more depending on how you like it - I like it quite thick), salt & pepper to taste1. Heat your oven grill and line a baking tray with some foil. Pierce the eggplants quite a few times, place them in the baking tray and grill for about half an hour (turning every 10 minutes) or until its wrinkled and soft. When ready, remove from oven and let cool for a bit. Slice them halfway and scoop the flesh form the inside. Reserve;2. Heat the oil in a large sauce pan. Add garlic and chilli and cook for a couple of minutes until fragrant. Add eggplant flesh and stir to coat;
3. Add beans to the sauce pan, stock cube and water. Bring to a boil and cook for about 5 minutes; 4. Reduce heat, and blend the contents of the sauce pan until you get a thick cream. Place it back on the pan and add more water if necessary. Add parsley and basil, season with salt and pepper and you should be ready.
Serve in individual bowls topped with some ground cumin, a couple of basil leaves and eat it warm. 
Ok, so i said the lentil & silverbeet soupd was one of my favourites....this one has joined the group, its quick, cheap and truly delicious. I am sure it will warm your bones if you try it! 
serves4: 2 chicken breasts (350 - 400g), 1 garlic clove crushed, 1 tsp grated ginger, 1 L water, 2x400g can crushed tomatoes, 1 chicken stock cube, 1 onion chopped, 1 tsp olive oil, 1 garlic clove crushed, 1/4 cup basmati rice, 1 cup chopped fresh coriander, salt & pepper
1. Heat water in a sauce pan, add garlic and ginger. When it starts boiling, add chicken breasts to poach simmering until cooked. Set aside to cool, drain and shred; (save water)
2. In another sauce pan, heat olive oil. Add garlic, onion and cook stirring frequently;
3. Add tomatoes, reserved water and simmer in medium heat. Add rice and cook for about 10 minutes (stir occasionally not to burn rice);
4. Add chicken, chopped coriander and stir well. Season to taste and serve;
Yuummmm!! 
This is one of my favourite soups, I have just discovered it recently, but its on my top list. Goes perfect with some garlic bread....yummmm
Serves 4: 1 bunch Silverbeet - leaves thinly sliced, 1 1/2 cups green lentils, 1 chicken stock cube, 2 tbs olive oil, 1 onion finely chopped, 4 cloves of garlic crushed, 1/2 cup chopped coriander leaves, 1/3 cup lemon juice
1. Place lentils in a sauce pan, cover with water, bring to a boil and simmer covered for about half an hour (or until they are soft);
2. In a large fry pan, heat the oil. Add garlic and onion and cook for about 5 minutes or until soft;
3. Add silverbeet to the fry pan and cook for about 5 minutes or until wilted;
4. Add the silverbeet mixture to the lentils a bit more water to cover and chicken stock cube. Simmer for5 minutes, add coriander, lemon, salt and pepper.
Done, so easy. Serve with some garlic bread, cracked black pepper and extra olive oil. Perfect!
This recipe is a bit of a cheat, because you just use instant miso soup sachets, but still, its dead easy, and really yummy.
Serves 4:
2L water, 4 miso soup sachets (18g each), 100g mushrooms, 1 shallot thinly sliced, 250g bean sprouts, 4 cups baby spinach, 50g dry egg noodles, 4 tbsp soy sauce, 1/2 tsp sesame oil, salt & pepper to taste and coriander sprigs to top with
1. Heat water in a large sauce pan;
2. When it boils, add miso and mushrooms reducing head to medium. Add onion and let simmer for about 5 minutes;
3. Add bean sprouts, noodles, soy sauce and sesame oil; Let it simmer for another 10 minutes or until noodles are done and separated;
4. Add baby spinach, correct flavours and voilà.
Serve topped with coriander sprigs and cracked pepper if you'd like.
Enjoy!
Although it is officially summer in Melbourne, it has been a pretty poor one, may I say....so poor we can even eat a warm soup and enjoy it once in a while... 
serving 4: 1 tsp oil, 2 carrots chopped, 1 onion finelly chopped, 2 sticks celery chopped, 1 swede chopped in cubes, 1x 400g canned tomatoes, 3 stock cubes dissolved in 3 1/2 cups of water, 2 tbs chopped fresh basil, 1 tbs chopped fresh parsley, 40g dried egg noodles, salt & pepper
1. Heat oil in a sauce pan. Add onion and cook for a couple of minutes;
2. Add celery, carrots and swede and stir to coat. Add canned tomatoes, stock and half the herbs.
3. Bring to a boil, reduce heat, cover and simmer for about 20 minutes of until veggies are tender.
4. Uncover, add noodles and simmer for another 10 minutes or until noodles are cooked;
5. Season with salt & pepper, serve in bowls, top with remaining herbs and eat it with some nice sourdough bread....
hummmm, perfect!
Minestrone is an Italian soup and I don't want to claim this recipe as the truly original Minestrone, first because I am not italian and second because the recipe keeps changing depending on whats in season, and thats a great thing about this soup, you can follow the recipe but you can add stuff and chose whatever veggies are in season.It's quick, healthy, comforting and delicious in a cold night. Serve it with some toasted sourdough bread or if you want to be naughty, GARLIC BREAD! (I am salivating already, apologies.)So, for 4 serves:
2 tbs olive oil, 1/2 onion (usually I don't use onion, but I had a leftover), 1 clove of garlic crushed (also ommitable), 1 carrot chopped into small cubes, 1 leek chopped horizontally, 1 zuchinni chopped into small cubes, 1x 400g can of diced tomatoes, about 4 cups of chicken stock (or water if you don't have any), 1x can of cannelini beans, rinsed (or kidney beans), 1 handful of risoni (or other small pasta or pearl couscous or even rice!), basil leaves (I didnt have any so I used lamb herb mix, you can use oregano, mint, parsley, thyme and so on), salt and pepper
1. Heat the olive oil in a sauce pan, add the onion, crushed gralic and leek. Cook for about 3 minutes and add the carrots. Stir for about 4 minutes or until the vegetables are coated and the onion and leeks are golden.
2. Add the diced tomatoes, and the stock and stir. Take the mixture to a boil and the reduce the heat to simmer for about 5 minutes or until the carrots are softer. (This depends on how you like them, some people prefer them crunchier)
3. Add the zucchini and let it cook for about 5 minutes.
4. Add the pasta and stir it frequently or it will stick to the bottom. When the pasta is cooked, add the beans and check the salt.5. Take the soup from the heat, add the herbs and correct the flavours.
6. Serve with basil on top, ground black pepper and a splash of olive oil. It will surely heat you up in a winter night.
