|     ||Mushroom soup (makes 6 portions).
Ingredients: 120g butter; 4 small/medium onions peeled and chopped; 1kg chestnut mushrooms (more flavour than ordinary mushrooms), wiped and roughly chopped; 1 litre vegetable stock made from Knorr vegetable stockpots.
Heat the butter in a large pan and fry the onions for 5 mins until softened but not brown.
Add the mushrooms and fry gently for 5 mins, stirring occasionally.
Pour in the stock and simmer for 10 mins until the mushrooms are very tender.
Remove from the heat and leave to cool for 5 mins, then puree the soup with a stick blender.
|Leek & Potato Soup (makes 6 portions).
Ingredients: 4 leeks, chopped; 4 large (or equivalent smaller) potatoes, cubed; 1 tablespoon vegetable oil; 1250ml vegetable stock (3 Knorr Vegetable Stock Pots dissolved in hot water).
Sweat the chopped leeks and cubed potatoes in the vegetable oil for about 10 minutes, stirring occasionally, until softened but not browned.
Add the vegetable stock and simmer for about 15 minutes or so.
Leave to cool for 5 minutes or so and then blend with a stick blender.
|     ||Tomato and bacon soup (makes 8 portions).
Ingredients: 2 kilos of tomatoes, three small onions, about 1/3 of a kilo of cooking bacon, two Knorr Vegetable Stock Pots (mixed into about a litre of hot water).
Roughly trim the fat off the bacon and cut it into bite-size pieces, dice the onions and cut the tomatoes into 8 pieces each.
Place bacon in a stock pot over medium-low heat; cook and stir until bacon begins to brown, about 5 minutes.
Stir onion into bacon; cook and stir until onion is tender, about 10 minutes. Add tomatoes and vegetable stock and bring to a boil.
Reduce heat and simmer until tomatoes are tender, about 40 minutes. Allow to cool for about 5 minutes then puree the soup with a stick blender.
Peelings off the onions go into the compost bin and the fat off the bacon out for the birds so nothing wasted.