Ingredients (Serves 4)

• 900 g carrots, finely diced
• 1 medium onion, chopped
• 3 sticks celery, diced
• 1 liter fresh vegetable stock
• 3 medium size apples
• 2 tbsp tomato puree
• 1 bay leaf
• 2 tsp caster sugar
• ¼ large lemon
• salt and pepper
• celery leaves, washed and shredded, to garnish

1. Place the carrots, onion and celery in a large saucepan and add the stock. Bring to the boil, cover and simmer for 10 minutes.
2. Meanwhile, peel, core and dice 2 of the apples. Add the pieces of apple, tomato puree, bay leaf and caster sugar to the saucepan and bring to the boil. Reduce the heat, half cover and allow to simmer for 20 minutes. Remove and discard the bay leaf.
3. Meanwhile, wash, core and cut the remaining apple into thin slices, leaving on the skin. Place the apple slices in a small saucepan and squeeze over the lemon juice. Heat gently and simmer for 1 to 2 minutes until tender. Drain and set aside.
4. Place the carrot and apple mixture in a blender or food processor and blend until smooth. Alternatively, press the carrot and apple mixture through a sieve with the back of a wooden spoon.
5. Gently reheat the soup if necessary and season with salt and pepper to taste. Ladle the soup into warm bowls and serve topped with the reserved apple slices and shredded celery leaves.

“Soaking light colored fruit in lemon juice helps to prevent it from turning brown.”

There are few soups that are actually hearty enough to be considered a meal, but this is one that can definitely be placed in that category. The tomato and red pepper soup recipe is truly delicious, but more than that it is filling and the kids will love it.

A great idea is to prepare this dish and then throw in some extra vegetables, just to make sure that they are getting as much nutrition as possible. It can also be served cold with sandwiches for dipping and grilled cheese sandwiches go particularly well with this recipe.

Ingredients (Serves 4)

• 2 large red bell peppers
• 1 large onion, chopped
• 2 sticks celery, trimmed and chopped
• 1 garlic clove, crushed
• 600 ml fresh vegetable stock
• 2 bay leaves
• 2 x 400 g cans plum tomatoes
• salt and pepper
• 2 spring onions, finely shredded, to garnish
• crusty bread, to serve

1. Preheat the grill to hot. Halve and deseed the bell peppers, arrange them on the grill rack and cook, turning occasionally, for 8 to 10 minutes until softened and charred.
2. Leave to cool slightly, then carefully peel off the charred skin. Reserving a small piece for garnish, chop the bell pepper flesh and place in a large saucepan.
3. Mix in the onion, celery and garlic. Add the stock and the bay leaves. Bring to the boil, cover and simmer for 15 minutes. Remove from the heat.
4. Stir in the tomatoes and transfer to a blender. Process for a few seconds until smooth. Return to the saucepan.
5. Season to taste and heat for 3 to 4 minutes until piping hot. Ladle into warm bowls and garnish with the reserved bell pepper cut into strips and the spring onion. Serve with crusty bread.

“If you prefer a coarser, more robust soup, lightly mash the tomatoes with a wooden spoon and omit the blending process in step 4.”

Almost all soups are healthy, but it can be hard to find ones that actually taste good. Of course one wants to enjoy the food they are eating so it is important not only to eat nutritious foods but also ones that you like.

This creamy sweetcorn soup recipe is one that is sure to please the whole family, and not only that but one that is incredibly easy to make. It calls for basic ingredients that one would typically be able to find around the house. This includes potato, onion, nutmeg, cold water, and chicken. It only takes about a half hour to prepare and the best part of all is that one can make an entire pot of it and not worry about it going to waste because the leftovers can be kept for later use.

Ingredients (Serves 4)

• 1 large onion, chopped
• 1 large potato, peeled and diced
• 1 liter skimmed milk
• 1 bay leaf
• ½ tsp ground nutmeg
• salt and pepper
• 450 g sweetcorn kernels, canned or frozen, drained or thawed
• 1 tbsp cornflour
• 3 tbsp cold water
• 4 tbsp natural low fat fromage frais
• 100 g diced lean chicken or turkey ham, and 2 tbsp snipped fresh chives, to garnish

1. Place the onion and potato in a large pan and pour over the milk. Add the bay leaf, nutmeg and half the sweetcorn. Bring to the boil, cover and simmer for 15 minutes until the potato is softened. Stir occasionally and keep the heat low so that the milk does not burn on the bottom of the pan.
2. Discard the bay leaf and leave the liquid to cool for 10 minutes. Transfer to a blender and process for a few seconds. Or, rub through a sieve.
3. Pour the smooth liquid into a pan. Blend the cornflour with the water to make a paste and stir it into the soup.
4. Bring the soup to the boil, stirring until it thickens, and add the remaining sweetcorn. Heat through for 2 to 3 minutes until piping hot.
5. Remove from the heat and season with salt and pepper to taste. Stir in the fromage frais. Ladle the soup into warm bowls and serve sprinkled with the diced chicken or turkey ham and snipped chives.

“For a more substantial soup, add 255 g flaked white crab meat or peeled prawns in step 4.”