My favourite Soups!

1- Trim the leeks, leaving as much green as possible. Then half the leeks lengthways and chop. Place in a colander to wash and drain.

2- Peel and dice the carrots

4- Chop the onion

5-Melt the butter in a large saucepan, add all the prepared vegetables along with the crushed garlic.

6- Coat vegetables in the melted butter and leave on a low heat to cook gently for about 10 minutes, stirring from time to time.

7-Pour in the stock, add some seasoning, bring to simmering point, cover and simmer very gently for about 10 minutes, or until the pieces of carrot are tender.

8-Liquidise the soup, then return it to the pan. Taste to check the seasoning, add a few drops of Worcestershire sauce and reheat gently. If you happen to have some Parmesan cheese handy, a little would be very nice sprinkled on each serving.

A knob of butter

4 parsnips

2 chopped onion

3 clove garlic, crushed

1 rounded tsp curry powder

800ml hot stock

200ml milk (any sort)

1- Peel, chop the parsnips.

2- Place the onion, parsnip and garlic into a heavy pan with the butter.

3- Cook slowly for 10 minutes with the lid on, so the vegetables gently absorb the butter.

4- Add curry powder to take up the fat.

5- Gradually incorporate the hot stock.

6- Simmer until parsnip is cooked.

7- Add the milk and bring to the boil again for a few minutes

7- Liquidise, and season with salt and pepper.

Soups are very forgiving, you don't have to be exact with quantities.

Add more stock if the soups is too thick, depending on your preference! You can use any milk, cows, soya, oat, etc.

Happy cooking! Beccy x