Versatile Vegetable Soup

Not so much a recipe as a guideline. The trick is in the initial frying to bring out the natural flavours. For a heartier bowl, add small pasta shapes or finish with some rinsed tinned beans.

Heat 1tbsp oil in a large pan and gently fry 500g (1lb 2oz) chopped vegetables (we used onions, carrots, leeks and parsnips) and 300g (11oz) chopped potatoes for 10min until softened and beginning to caramelise. Add 1 litre (1¾ pint) vegetable stock and some seasoning, bring to the boil and simmer for 15min until vegetables are completely tender. Carefully blend until smooth. Return to pan, check seasoning and reheat if necessary. Divide among warmed soup bowls and top with a swirl of cream, a drizzle of oil and some freshly ground black pepper, if you like. Serves 4 PER SERVING 152cals, 4g protein, 4g fat (0g saturates), 23g carbs (7g total sugars), 7g fibre

FREEZE AHEAD

Make and leave to cool completely. Pack into freezersafe bags, label and freeze for up to 6 months. To serve, defrost and reheat to piping hot in a pan.