EASIEST EVER MEALS

Make nourishing, comforting dinners in no time

Five simple dinners to get you through the busiest time of year

Creamy carrot soup with

garlicky seeded croutons

SERVES 4 PREP 5 mins COOK 25 mins EASY V 1 tbsp oil

1 onion, sliced

1 celery stick, sliced

3 garlic cloves, 2 crushed and

1 left whole

1kg carrots, thinly sliced

1.5 litre hot veg or chicken stock small bunch of thyme

2 thick slices sourdough

1 tbsp mixed seeds

1 tbsp chopped parsley

1 tbsp double cream, plus extra

to serve (optional)

1 Heat 1 tbsp of the oil in a large saucepan or casserole pot. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, season, then bring to the boil. Lower to a simmer and cook, covered, for 25 mins or until the carrots are softened.

2 Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread on a baking sheet and bake for 8- 10 mins, or until golden brown and crispy. Mix with most of the chopped parsley and set aside.

3 Remove the thyme from the soup and blitz with a hand blender until very smooth. Stir though the cream and season. Ladle the soup into four bowls, drizzle over a little extra cream, if you like, and scatter over the croutons and reserved parsley.

GOOD TO KNOW balanced • folate • ibre • iron • 2 of 5-a-day

PER SERVING 417 kcals • fat 15g • saturates 5g • carbs 53g • sugars 19g • ibre 10g • protein 11g • salt 1.7g