Method

1. fry cumin and chilli seeds until they become aromatic. Then scoop out roughly half from the pan, and set aside
2. add oil, carrot, lentils, stock and milk to the pan, and bring to the boil
3. simmer until the lentils have swollen and softened
4. blitz soup to smooth, or leave if you prefer a chunky texture.
5. season to taste and sprinkle with reserved spices.

Method

1. add stock, chicken breast, ginger and garlic to a pan. Bring to boil, then cover and simmer for 20 minutes.
2. remove chicken from the pan and shred using two forks.
3. return chicken to the pan, as well as noodles, sweetcorn, mushrooms, spring onion and soy sauce.
4. simmer to noodles are cooked.

Method

1. melt butter in a large pan, then add bacon and onion.
2. Once bacon has browned, add leeks and potatoes to the pan. Cover and cook gently for 5 minutes. Ensure the mixture does not stick to the pan.
3. add stock to pan and bring to boil. Cover and simmer for 20 minutes, check that vegetables are soft.
4. Blend to smooth, then add cream.

Method

1. saute onions and carrots in butter for 5 minutes

2. add flour then gradually add stock, coriander and bay leaf

3. simmer for 20 minutes, then remove bay leaf

4. add lemon juice, salt and pepper

5. liquidise, and then add cream and milk (alter quantity of milk to suit personal preference)

Method

1. melt 50g butter and saute onion for a few minutes

2. add mushrooms and stock, cook gently for 10 minutes with lid on.

3. to make roux, melt remaining butter in a small pan, then add flour and cook for a few minutes

4. put roux in liquidiser with milk, soya sauce and mushroom mixture.

5. blend, reheat and season to taste

Method

1. saute onions in butter gently, until they start to turn brown

2. stir n stock, bay leaf, salt and pepper

3. bring to boil, then simmer with lid on for 45 minutes

4. remove bay leaf

5. toast the french bread under the grill, then top with cheese and grill until melted

6. place bread on top of soup

Method

1. heat oil and butter in a pan and saute the onion, garlic, bacon, carrots, leek and celery

2. add remaining ingredients (except pasta)

3. bring to boil and simmer with lid on for 45 minutes

4. add uncooked macaroni in the last 15 minutes of cooking

5. serve warm.

Method

1. melt the butter in a large pan, then add onion and parsnips, and stir for 2 minutes before reducing the heat. Add lid and cook gently for 5 minutes.

2. add fennel, celery, potato, cumin and curry powder. Cook for a further 2 minutes,

3. then add stock. Bring to boil, reduced heat and simmer for 20 minutes.

4. pour soup into a blender, and blend to smooth.

5. season and serve.