1 large onion, finely diced
3 medium sized carrots, chopped into 1cm rounds
piece of ginger root approx. two inches long, finely chopped
1 vegetable stock cube
1/2 pint of semi-skimmed milk
100ml single cream
black pepper
2 tablespoons olive oil
50g butter
2 teaspoons creme fraiche (optional)

1. Heat the butter and olive oil in a heavy bottomed pan. Then add the finely diced onion and cook over a low heat until soft and lightly golden.

2. Next add the carrot and ginger root to the pan. Cover the pan and sweat the vegetables over a low heat for 15 minutes.

3. Dissolve the stock cube in 1 pint of boiling water and add to the vegetables. Simmer the soup mixture for a further 15 minutes.

4. Add the milk and cream and heat through for another 5 minutes. Take care not to let the milk come to the boil.

5. Using a hand blender, puree the soup mixture until very smooth. Pour into two bowls, add a teaspoon of creme fraiche to each bowl (optional), and garnish with a good grind of black pepper. Serve piping hot with tasty buttered bread.

A delicious winter warmer soup, perfect after a long walk in the cold

2 medium sweet potatoes cut into small chunks
2 cloves garlic
1/2 ltr of vegetable stock
1/2 red onion (finely chopped)
pinch of caraway seeds
1 tablespoon olive oil
creme fresh (optional)
freshly torn basil or coriander leaves (optional)

1. Pre-heat oven to 225f. Put the sweet potato chunks on an oven tray and drizzle lightly with the olive oil. Peel the two cloves of garlic and add to tray. With your fingers, toss the potatoes in the oil and sprinkle caraway seeds over the potatoes, cook in the oven for around 20-25 mins or until potatoes are tender.

2. Whilst the potatoes are cooking, put the vegetable stock into a large pan and add the onions, simmer for about 5 minutes. Turn off the heat and leave.

3. When the potatoes are cooked allow them to cool for 5 minutes. If you want a texture free soup, remove and discard the skins, otherwise leave on for a richer taste. Put the potatoes and roasted garlic into the pan of stock and onion and using a hand blender, blend until smooth. If you want a thinner soup, add extra water now and stir in until required consistency is reached.

4. Return the pan to the heat and slowly heat until simmering. Serve with a dollop of creme fresh and a couple of basil / coriander leaves (optional). Serve and enjoy!

Note: No need to add salt as garlic provides natural seasoning so very healthy! Keeps in the fridge for about 2 days and one bowl will keep you full for hours! Also pretty low in fat if you exclude the creme fresh (which adds a nice contrast to the sweetness of the potatoes).

1 Firstly heat the sunflower oil in a large pan and gently fry the celery, potatoes, onion and beetroot for around 5-6 minutes. Stir constantly.

2 Next add the vegetable stock and bring to the boil. Cover the pan and simmer for around 35 minutes.

3 Using a liquidiser or hand blender, blend the soup until nice and smooth. Return to the pan / heat and warm through again. Stir in the dill and season to taste.

4 When you are ready to serve the beetroot soup, add a tablespoon of soured cream in the centre of each soup and top with a sprig of dill for garnish.

1 Preheat oven to 200 C / Gas mark 6. Place the pumpkin flesh side down on a large baking sheet. Cover with foil and cook on the middle shelf for around 1 hour. Remove from the oven and scoop the flesh off the pumpkin and put to one side.

2 In a large pan, melt the butter and saute the onions, red chilli and garlic until nice and soft. Add the cooked pumpkin flesh, stock and seasoning.

3 When the soup mixture is cooked blend using a hand blender until nice and smooth.

3 Warm the milk in a separate pan, but do not boil. Then stir into the soup gently.

4 Serve at once or put aside and gently reheat when ready to eat.

1 In a large pan, sweat the chopped leeks and cubed potatoes in the vegetable oil for around 10 minutes, stir them until soft but not browned.

2 Next add the vegetable stock, cover and simmer for 20 minutes.

3 Season the soup and leave to cool slightly.

4 Using a blender liquidise the soup until smooth. Return the soup to the pan, stir in the single cream and grated nutmet and reheat slowly.

5 Serve when ready and garnish with fresh parsley if desired.

1 medium red onion (chopped)
1 tbsp olive oil
2 diced carrots
1 sweet red pepper (chopped)
1 stick of celery (chopped)
500g passata
600ml hot vegetable stock
1 tbsp Worcestershire sauce
50g pasta twirls or similar
250g cannellini beans (drained)
Crusty bread

1. To make this tasty Italian minestrone soup firstly cook the chopped red onion in olive oil, in a large pan over a low heat until soft.

2. Next add the carrots, chopped celery, sweet red pepper and stir well (heat for 5 mins stirring occasionally).

3. Add the passata, hot vegetable stock, Worcester sauce and pasta to the pan, stir well and simmer for 15-20 mins until the pasta is soft.

4. Add the cannellini beans to the pan and heat for 5 minutes. Serve with warm crusty bread. Quick and easy.

8ozs dried peas
2 pints of bacon stock
2 sliced onions
1 turnip chopped small
salt & pepper
sprig of mint
1 teaspoon sugar

1. Soak the dried peas overnight in the bacon stock.

2. Next day, add the chopped vegetables, mint, salt and pepper, then sugar. Simmer for approximately 1 1/2 hrs.

3. Blend the mixture until it is reasonably smooth. Taste and season further if necessary.

4. Serve hot with crispy cooked bacon pieces on top or crusty bread.

397g / 14oz can plum tomatoes
50g / 2 oz butter or margarine
1 large onion, chopped
125g / 4 oz rinsed red lentils
600ml / 1 pint chicken stock
2 rashers of smoked back bacon, chopped finely
2 tablespoons double cream
handful chopped parsley

1. Drain the plum tomatoes (save the juice in a bowl). Chop the tomatoes roughly and put to one side.

2. Melt butter in a saucepan and add onion and bacon. Cook until the onion is soft and golden. Stir in red lentils, chicken stock, chopped tomatoes and reserved tomato juice. Bring to the boil, lower heat and simmer for 15 minutes.

3. In a blender, pour the soup mixture in and puree until the smooth, place back in the saucepan, heat until hot.

4. Transfer soup into individual bowls. Add salt and pepper to taste. Garnish each portion with a swirl of cream and and sprinkling of parsley.

5. Serve and enjoy with warm crusty bread.

250gms (10oz) tin condensed tomato soup
1/2 pint (284ml) milk
1 teaspoon of finely chopped onion
pinch of marjoram
pinch of salt
1 x small tin of flaked crab
1/4 pint (142ml) cream or evaporated milk

1. Combine the tin of condensed tomato soup, milk, chopped onion, marjoram and salt in a saucepan. Heat thoroughly.

2. Next add the crab and cream stirring until well mixed and hot.

3. Serve and enjoy.

5 parsnips (washed and cubed)
1 large onion (finely chopped)
50g butter
500g low fat natural yoghurt
1 tbsp clear honey
1 vegetable stock cube
3 bay leaves
1 tablespoon finely chopped apple (optional)

1. To make this easy parsnip soup recipe you should first of all melt the butter in a large pan.

2. Next add the onion and cook until they are soft and golden.

3. Add the parsnips, dash of salt and pepper and cook for 5 minutes, constantly stirring.

4. Add 500ml water, the bay leaves and honey, then bring to the boil. Add the vegetable stock cube, reduce heat and simmer for approximately 25-30 minutes until the parsnips are nice and soft.

5. Remove the bay leaves. Take soup off the heat and transfer to a blender.

6. Add the yoghurt to the soup and blend until smooth. Pour soup back into the large pan and heat until hot again. Serve immediately and add a small spoonful of chopped apple in the centre. Great with crusty bread.