Creamy soups and scrummy salads that are guilt free

Roasted vegetable soup with mint & goat’s cheese

WE LOVE this hearty soup packed with Mediterranean flavours. The low-carb swede means you don’t need potato or flour for thickening.

SERVES 4

Per serving: Calories, 496; carbohydrates, 22g; protein, 16g; fat, 36g; fibre, 8.9g

FOR THE TOMATO BASE:

3 1 leek, tbsp chopped extra virgin olive oil 2 celery sticks, chopped 300g swede, peeled and chopped 2 sprigs thyme 2 x 400g cans Italian plum tomatoes 1 sprig basil 1 litre hot vegetable stock or hot water

FOR THE ROASTED VEGETABLES

1 red pepper, cut into 2cm pieces 1 medium aubergine, cut into 2cm cubes 1 red onion, cut into 2cm cubes 1 courgette, chopped into 2cm slices 2 sprigs rosemary 4 tbsp extra virgin olive oil Salt and freshly ground black pepper

TO FINISH

250g baby spinach Handful mint leaves, roughly torn 150g soft goat’s cheese 2 tbsp mixed seeds

PREHEAT the oven to 220c/gas 7. For the tomato base, heat the oil and fry the vegetables and thyme for 10 minutes. Add the tomatoes and basil then stock or water. Bring to the boil, then reduce the heat and simmer until the vegetables soften. Meanwhile, put the roasting vegetables on an oven tray and toss in the oil and seasoning, tucking the rosemary underneath and roast for 20-25 minutes. Whizz the tomato base in a blender, return to the pan and stir in the spinach and season. Serve, topped with mint, roasted vegetables, goat’s cheese and seeds.