Tomato soup


1 Onion finely chopped
2 cloves of garlic
2 sticks of celery finely chopped
1 Carrot grated
1 x 400g can chopped tomatoes
200g low-fat natural fromage frais
1ltr water or vegetable stock
salt and pepper


Add some olive oil to a saucepan and fry the Onions, Garlic, Celery and carrot for 2 to 3 minutes.
Add the water or vegetable stock and tomatoes, bring to the boil. Reduce the heat and simmer for 20 minutes.
Remove from the heat and season. Using a hand blender puree the soup.
Stir in the fromage frais and serve with a rustic bread.

Sweet Potato and Carrot Soup

3 tbsp Olive Oil
500g Sweet Potatoes
300g Carrots
2 Onions finely Chopped
2 crushed Garlic cloves
1 Litre Vegitable Stock
100ml Creme Fraiche


Soften the onions in a pan add sweet potatoes and carrots.
Fry for 5 mins
Add garlic and cook for a further 5 mins
Add the stock, cook until its soft enough to blend
Puree with a hand blender
Add salt and pepper

Serve with a dollop of Creme Fraiche and
Pan Rustico Bread

Pearl barley and vegetable soup


60g Pearl Barley
1 large diced Carrot
1 chopped Leek
1 chopped Onion
2 sliced sticks of Celery
1.2 litres of vegetable stock
1tsp mixed herbs
Salt and Pepper


In a large saucepan add the barley, stock and mixed herbs. Bring to the boil, cover and then simmer for 10 mins.
Add the Carrot Leek, Celery and Onion. Cover and simmer for 20 mins.
Season, garnish with some fresh parsley and Serve with some rustic bread.