Tomato & Basil Soup: Sauté a chopped onion and 2 cloves of minced garlic in a little olive oil. Add 2 cans of crushed or chopped tomatoes, 3 cups of of veggie stock and ¼ cup of fresh basil. Simmer for 15 minutes then blend until smooth. Season with salt and pepper to taste.
Chicken Noodle Soup: Sauté a finely chopped leek, 2 diced carrots, and 2 diced celery sticks in a little olive oil until soft. Add 2 litres of chicken or veggie stock Add shredded cooked chicken (as much or as little as you like) and 150g dried noodles. Cook until the noodles are tender, then season with salt, pepper, and herbs such as thyme or parsley.
Chicken Noodle Soup (version 2!)
Leek and Potato Soup: Sauté 2 sliced leeks in a pot with a knob of butter until softened. Add 4 diced potatoes (a starchy variety), 5 cups of vegetable broth, and a bay leaf. Simmer until the potatoes are tender. Remove the bay leaf then blend about half of the soup until creamy. Return to the pot, season with salt, pepper, and add a handful of chopped chives. If you want a completely smooth soup, blend all of it!
For a bit of a twist, try our Thai Style Sweet Potato and Leek Soup
Chicken, Kale and Cannellini Bean Soup