250 g red split lentils ((rinsed))1 ham bone ((or 2 ham stock cubes))2 litres water2 large carrots2 white onions2 medium white potatoes1 small turnip Place the ham bone in a large soup pot and cover with the water (or, make 2 litres of ham stock) and add the lentils. Simmer for 1 hour, then skim and remove the ham bone.Meanwhile, dice all the vegetables into small dice and then add them to the pot. Simmer for another 30 minutes.Add some freshly ground black pepper and serve immediately. If you like, you could blend the soup with a stick blender or food processor. You probably will not need to add salt as the ham bone/ham stock cubes will have seasoned the soup enough.

1 tin butter beans ((drained and rinsed))800 g tomatoes ((quartered))2 onions ((chopped in large chunks))2-3 cloves garlic ((peeled but keep the cloves whole))1 tsp smoked paprika1 tsp dried rosemary750 ml vegetable stock1 tbsp olive oil Preheat your oven to 180 degrees and line a large baking tray with greaseproof paper.On the tray, add the tomatoes, onions, whole garlic cloves and drizzle with olive oil and roast in the oven for 30-35 minutes, or until the vegetables start to brown on the edges.Remove from the oven and add the roasted vegetables to a large soup pot, cover with the vegetable stock and add 3/4 of the butter beans, the paprika, rosemary and salt/pepper to your taste and allow to simmer for 15 minutes.Using a stick blender, blend until smooth and then serve with some whole butterbeans on top.

1 cauliflower (florets & leaves)1 head of broccoli (florets & leaves)1 cup frozen peas1 large leek (cleaned and chopped)1 litre vegetable stock1 white onion (chopped)1 clove garlic (chopped)1 tbsp olive oil Saute the onion and leek in a large soup pot with the oil until they are soft and see-through, then add the chopped garlic.Add the cauliflower, broccoli, frozen peas and stock and cover with a lid. Allow to simmer for 20-30 minutes until all vegetables have softened. Blend with a stick blender or food processor. You may add more stock if the soup is too thick.

1 cauliflower (florets and leaves removed)4 medium carrots (peeled and chopped)1 litre vegetable stock1 white onion (roughly chopped)1 clove garlic (minced)1 inch fresh ginger (grated)1 tbsp olive oil Saute the onion in the olive oil over a medium heat until the onion is see-through and starting to brown on the edges (take your time). Then, add the garlic and ginger and heat through.Add the cauliflower (leaves and florets), carrots and vegetable stock. Cover and simmer for 20-30 minutes until all ingredients are soft. Blend using a stick blender or food processor.

  Broccoli, Cauliflower & Leek Soup I've been really trying to increase the diversity of prebiotic foods I've been eating recently, and wanted to combine a whole load of these in one soup! So I've added loads of onion, garlic and leeks to hearty cruciferous broccoli and cauliflower to create a delicious meal for both you and your healthy gut bacteria! 1.5-2 litres vegetable stock1 head of broccoli ((in florets))1 head of cauliflower (plus the leaves) ((in florets))2 leeks (trimmed and washed)1 onion4 cloves garlic2 medium white potatoes ((diced - skin on))Salt & Pepper1 tbsp olive oil Heat the olive oil in a large soup pot over a moderate heat and saute the onions and leeks for 5 minutes until they start to go see through. Then add the garlic and heat for a further 2 minutes.Add everything else and allow to simmer for