SIMPLE SOUPS

Warming bowls that count towards your five-a-day

SERVES 4-6 PREP 10 mins COOK 30 mins EASY V G without toppings Heat 2 tbsp rapeseed oil in a large pan and cook 1 chopped onion until starting to caramelise. Add 1 vegetable stock cube, 1 large chopped head of cauliflower and a drained 400g can butter beans. Stir, then pour in 400ml milk and 800ml water. Season and add a grating fresh nutmeg. Cover and simmer for 20 mins. Blend the soup with a hand blender until smooth, adding more liquid if necessary. Add 2 tsp Dijon mustard, 50g extra mature cheddar and 100ml double cream. In another pan, sizzle a handful sage leaves in 50ml oil until crisp. Ladle the soup into bowls. Top with the sage, oil and some chopped toasted hazelnuts.

GOOD TO KNOW fibre • 1 of 5-a-day

PER SERVING 370 kcals • fat 30g • saturates 11g • carbs 13g • sugars 7g • fibre 4g • protein 10g • salt 0.9g