Ingredients

•  1pk celery roughly chopped
• 4 leeks sliced
• 2 large onion sliced
• 3 medium potatoes roughly diced
• 4 veg stock cubes ( follow instruction on the pack)
• 4 bay leaves
• Glass of white wine
• Small tub cream
• 2oz butter
• S&P to taste

Method

1. Melt butter in large pan. Sauté the veg for 5 mins.
2. Add wine & bay leaves and cover veg with stock
3. Bring to the boil and simmer for 40-50 mins
4. Remove the bay leaves. Puree the soup with a blender, add the cream
5. Season if required.

Roasted Pepper Soup

Ingredients

• 8 mixed colour peppers (not green) roughly chopped
• 4 medium red onions roughly chopped
• 2 red chillies roughly chopped
• 4 garlic cloves roughly chopped
• Good drizzle of extra virgin oil
• 500g passata sauce or 2 tins of chopped tomatoes
• 4 stock cubes (follow instructions of the pack)
• Tin of Heinze tomato soup (optional)

Method

1. Place the peppers/onions/red chillies/garlic and a non-stick tray or on a tray with grease proof paper. Drizzle extra virgin oil over the veg and S&P
2. Roast the veg in oven GAS 6 for 40 mins approx.
3. Add the roasted veg to large pan with passata sauce and stock. Boil for 30 mins.
4. Puree the soup with a blender and season to taste.
5. I sometimes add a tin of tomato soup, just gives a little sweetness.