Campbell's Soup

No, not those tinned jobbies - real soup! We love making (and, obviously, eating) soup, so thought it'd be nice to share the goodness...

Recipe 1: Carrot and Cumin Soup

(serves 4)

3tbsp butter
1 large onion, chopped
2 garlic cloves, crushed
12oz carrots, sliced
1.5 pints vegetable stock
3/4 tsp ground cumin
2 celery sticks, sliced thinly
4oz potato, diced
2 tsp tomato puree
2 tsp lemon juice
2 dried bay leaves
1/2 pint milk
salt & pepper to season

* Melt the butter, add the onion and garlic, fry until soft.

* Add the carrots and fry for 5 minutes

* Add the stock, cumin, seasoning, celery, potato, tomato puree, lemon juice and bay leaves and bring to the boil.

* Cover and simmer gently for 30 mins until all the veg are tender

* Discard the bay leaves, cool the soup and blend.

[At this stage the soup can be frozen for up to 3 months if you want to save it]

* Add the milk and bring slowly to the boil

* Enjoy!