Amazing use any veg you like SOUP!


200g chopped raw vegetables, such as onions, celery and carrots as a base - then you can add ANY seasonal veg

300g potato

2-3 clove of garlic crushed 

1 tbsp oil

700ml stock

 fresh herbs, hardy herbs like thyme rosemary and sage work really well in winter whereas in the summer you can use parsley, mint, basil, dill, tarragon, fresh oregano  to great effect.


1.Fry the chopped raw vegetables with the potatoes, peeled and cubed, in a little oil for a few mins until beginning to soften.

2.Cover with the stock and simmer for 10-15 mins until the veg is tender. Blend until smooth, if you want , or leave it lovely and chunky, then season. add some fresh herbs. Will freeze for up to 1 month.

Whilst the soup is bubbling away on the stove you can knock up a batch of pizza dough for quick flatbreads, which can be cooked off in a dry frying pan and eaten straightaway !