Good Housekeeping - Good Housekeeping Slowly Does It...

Preparation Time 15 minutes Cooking Time 50 minutes Serves 4 Per Serving 96 calories, 6g fat (of which 1g saturates), 8g carbohydrate, 0.2g salt Vegetarian Gluten Free Dairy Free Easy

1 or 2 onions, finely chopped

2 tbsp oil or 1 tbsp oil and 25g (1oz) butter

1 or 2 garlic cloves, crushed (optional)

450g (1lb) chopped mixed vegetables, such as leeks, potatoes, celery, fennel, canned tomatoes and parsnips, chopped finely or cut into larger dice for a chunky soup

1.1 litres (2 pints) vegetable stock

Fry the onions in the oil or oil and butter until soft and add the garlic, if you like.

Add the chopped mixed vegetables and the stock. Bring to the boil, then reduce the heat and simmer for 2030 minutes until the vegetables are tender.

Leave chunky, partially pure or blend until smooth.

Preparation Time 20 minutes Cooking Time 1 hour Serves 6 Per Serving 163 calories, 7g fat (of which 1g saturates), 17g carbohydrate, 0.1g salt Vegetarian Gluten Free Dairy Free Easy

3 tbsp sunflower oil

1 onion, finely chopped

225g (8oz) waxy potatoes, finely diced

175g (6oz) carrots, finely diced

1 medium turnip, finely diced

4 bay leaves

6 large fresh sage leaves

2 courgettes, about 375g (13oz), finely diced

175g (6oz) green beans, trimmed and halved

125g (4oz) shelled small peas

225g (8oz) tomatoes, seeded and finely diced

1 small broccoli head, broken into florets

salt and ground black pepper

pistou () or ready-made pesto to serve

Heat the oil in a large pan over a gentle heat. Add the onion, potatoes, carrots and turnip and cook for 10 minutes. Pour in 1.7 litres (3 pints) cold water, season with salt and pepper, bring to the boil and add the bay and sage leaves. Reduce the heat and simmer for 25 minutes.

Add the courgettes, beans, peas and tomatoes. Bring back to the boil and simmer for 1015 minutes. Add the broccoli 5 minutes before the end of the cooking time.

Remove the bay and sage leaves and adjust the seasoning. Pour the soup into warmed bowls and serve immediately; serve the pistou or pesto separately to stir into the hot soup.

Pistou is a Provenal condiment similar to Italian pesto.

To make your own, using a pestle and mortar or a small bowl and the end of a rolling pin, or a mini processor, pound together tsp sea salt and 6 chopped garlic cloves until smooth. Add 15g (oz) freshly chopped basil and pound to a paste, then mix in 12 tbsp olive oil, a little at a time. Store in a sealed jar in the fridge for up to one week.

Preparation Time 20 minutes Cooking Time about 1 hour Serves 6 Per Serving 239 calories, 16g fat (of which 6g saturates), 15g carbohydrate, 0.4g salt Gluten Free Easy

1.4kg (3lb) full-flavoured tomatoes, preferably vine-ripened

2 red peppers, seeded and chopped

4 garlic cloves, crushed

3 small onions, thinly sliced

20g (oz) fresh thyme sprigs

4 tbsp olive oil

4 tbsp Worcestershire sauce

4 tbsp vodka

salt and ground black pepper

6 tbsp double cream to serve

Preheat the oven to 200C (180C fan oven) mark 6. Put the tomatoes into a large roasting tin with the red peppers, garlic and onions. Scatter 6 thyme sprigs over the top, drizzle with the oil and roast in the oven for 25 minutes. Turn the vegetables over and roast for a further 3040 minutes until tender and slightly charred.

Put one-third of the vegetables into a blender or food processor with 300ml (pint) boiled water. Add the Worcestershire sauce and vodka and then season with salt and pepper. Whiz until smooth, then pass through a sieve into a pan.

Whiz the remaining vegetables with 450ml (pint) boiled water, then sieve and add to the pan.

To serve, warm the soup thoroughly, stirring occasionally. Pour into warmed bowls, add 1 tbsp double cream to each bowl, then drag a cocktail stick through the cream to swirl. Scatter a few fresh thyme leaves over the top and serve immediately.

Preparation Time 15 minutes Cooking Time 45 minutes Serves 4 Per Serving 326 calories, 17g fat (of which 9g saturates), 29g carbohydrate, 1.1g salt Easy

50g (2oz) butter

1 medium onion, diced

450g (1lb) potatoes, diced

100g (3oz) diced bacon

1 garlic clove, chopped

100g (3oz) white of leek, chopped

2 Coxs Orange Pippin apples, unpeeled, cored and chopped

2 tsp dried thyme

1 tsp dill seeds (optional)

600ml (1 pint) dry cider

900ml (1 pints) hot vegetable stock

125g (4oz) Savoy cabbage leaves, shredded

salt and ground black pepper

Melt the butter in a large pan, then add the onion, potatoes, bacon, garlic, leek, apples, thyme and dill seeds, if using. Season to taste with salt and pepper, stir, then cover the pan and cook gently for 15 minutes.

Add the cider and bring to the boil, then reduce the heat and simmer for 5 minutes. Add the hot stock and simmer for about 15 minutes or until the potatoes are soft.

Pour half the soup into a blender or liquidiser and whiz until smooth, then add to the remaining soup in the pan. Reheat gently, add the shredded cabbage and simmer for a further 3 minutes. Ladle into warmed bowls and serve.

Preparation Time 20 minutes Cooking Time 40 minutes Serves 4 Per Serving 442 calories, 22g fat (of which 10g saturates), 48g carbohydrate, 0.3g salt Vegetarian Dairy Free Easy