Ingredients:

• 1 tbsp olive oil
• 1 garlic clove, chopped
• 250ml chicken or vegetable stock, you may need more so make 400ml
• 200g broccoli florets and stems, chopped
• salt and freshly ground black pepper
• drizzle of cream to serve

Step by step:

Step 1

Heat the oil in a saucepan and fry the garlic for 1-2 minutes.

Pour the chicken or vegetable stock into the pan and add the broccoli.

Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender.

Step 2

Season with salt and pepper, then transfer to a liquidizer, or use a stick blender to blend until smooth.

Ladle the soup into serving bowls and drizzle with cream to serve with crusty toasted bread.

Notes:

Like many soups the flavour intensifies over a few days. So make plenty and store in the fridge or freezer (without the cream).

Variation(s):

• Broccoli & leek with nutmeg and chopped chives
• Blue cheese with bacon and chopped parsley

Smooth and tasty, this vegetarian soup is perfect for main course or starter. Two of your five a day and ready in 40 minutes.

Ingredients:

• 500g sweet potatoes peeled and cut into chunks
• 300g carrots peeled and cut into chunks
• 3 tbsp olive oil
• 2 onions, finely chopped
• 2 garlic cloves, crushed
• 1 litre vegetable stock
• 100ml crème fraîche plus extra to serve

Step by step:

Step 1.

Heat your oven to 220C/200C fan/ gas 7 and put the sweet potatoes and carrots into a large roasting tin. Drizzle with 2 tbsp olive oil and season well.

Step 2.

Roast the vegetables in the oven for 25-30 mins until caramelised and tender.

Step 3.

Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry the 2 finely chopped onions over a medium-low heat for about 10 mins until softened.

Step 4.

Add the 2 crushed garlic cloves and stir for 1 min before adding the 1 litre of vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.

Step 5.

Once the roasted vegetables are done, leave to cool a little, then transfer them to the saucepan and use a stick blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.

Step 6.

Serve in warmed bowls topped with a swirl of crème fraîche and a good grinding of black pepper or sunflower seeds .

Variation:

• Carrot & Parsnip with ground coriander and dressed with chopped fresh coriander .

A great way to use up vegetables and make a nourishing, flavoursome soup. Don’t forget to add some drops of Maggi® seasoning towards the end of cooking.

Ingredients:

• 2 rashers of bacon, chopped
• 1 leek washed and chopped
• 1/2 red pepper, chopped
• 1 large carrot, peeled and chopped
• olive oil
• 1/2 jar of leftover pasta sauce or tomato puree, or tinned tomatoes
• plain flour
• 4 small potatoes, quartered
• can of butter beans, drained
• 1 low salt chicken stock cube

Step by step:

Step 1

Fry off the bacon, leek, pepper and carrot in a dash of oil for 3-4 minutes. Make up the stock with 500ml of boiling water in a jug.

Step 2

Sprinkle some flour on top of the ingredients in the pan, then add the pasta sauce, tomato puree or tinned tomatoes. Add the stock, potatoes and butter beans cook for 20 minutes or until everything is soft. Add some Maggi® seasoning after 10 minutes. Check the seasoning. Chop some parsley and dress the soup to serve.