Serves 4

Preparation Time 10 to 30 mins

Cooking Time 10 to 30 mins

Ingredients
30ml/2tbsp sunflower oil
1 onion, peeled and diced
1 chicken breast, skin removed and diced
1 carrot, peeled and cut into small dice
1 red pepper, cored, de-seeded and cut into small dice
850ml/1 pt chicken stock
85g/3oz pack instant noodles with chicken flavouring
15ml/1tbsp parsley, chopped, plus some to garnish

Method
1. Heat oil in a large saucepan. Fry the onion until soft, then add the chicken and cook until it turns white.
2. Add the carrot, red pepper and stock, then simmer for 20 minutes.
3. Add the noodles, flavouring and parsley. Cook for 3 minutes, until the noodles are soft. Garnish with parsley.

Serves 4

Preparation Time 10 to 30 mins

Cooking Time 30 mins to 1 hr

Ingredients
15ml/1tbsp sunflower oil
1 onion, peeled and finely diced
225g/8oz potatoes, peeled and diced
4 tomatoes, skinned, seeded and chopped
400g/14oz tinned tomatoes, chopped
15ml/1tbsp tomato puree
600ml/1pt vegetable stock
150ml/pt fresh single cream
croutons for serving

Method
1. Heat the oil in a large pan, then gently sauté the onion until soft. Add the potatoes and cook for 2-3 minutes.
2. Add all the tomatoes, puree and stock, then cook for around 30 minutes, until the potatoes are soft.
3. Liquidise until smooth. For a really smooth soup, sieve.
4. Add cream to give the consistency you require.
5. Serve with a swirl of cream and croutons.

Serves 4

Preparation Time 10 to 30 mins

Cooking Time 30 mins to 1 hr

Calorie/Fat Count Energy 254kcals Fat 2g

Ingredients
1.2litres/2 pints vegetable stock
225g/8 oz split red lentils
3 carrots, peeled and thinly sliced
3 sticks celery, thinly sliced
2 cloves garlic, peeled and crushed
1 tsp dried herbes de Provence
1 tbsp soy sauce
salt and pepper
small tin of chickpeas, rinsed and drained well

Method
1. Put the stock in a large saucepan and add the washed lentils. Bring to boil and skim off any foam.
2. Simmer for 10 minutes, then add the carrots, celery, garlic, herbs and soy sauce. Cover and simmer 20 minutes.
3. Add salt and pepper, and check the seasoning. Lastly, add the drained chickpeas, and heat through.

1 tbsp. vegetable oil 1 onion, chopped 1 garlic clove, chopped fine 2 carrots, chopped 2 tsp. chili powder 4 cups vegetable stock 2 large cans black beans, drained and rinsed 1 can corn 1 can stewed tomatoes 4 tbsp chopped fresh parsley, optional Heat oil and add onion, garlic and carrots; saute for 5 minutes or until onion is tender, stirring frequently. Add chili powder, cook for 1 minute, stirring constantly. Add stock, 1 can beans, corn and bring to a boil. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover and simmer for 10-15 minutes or until carrots are tender. Sprinkle each serving with 1 tbsp. parsley.

Serving Size : 4 Preparation Time :1:30

24 small clams
1 small yellow onion
4 stalks celery
2 shallots
1 1/2 cloves garlic
1/2 carrot
2 1/2 tablespoons olive oil
1 bay leaf
1 cup water
1 1/2 cups dry white wine
1 teaspoon dried oregano
1 1/2 teaspoons dried thyme
1/4 cup tomato paste
1 pinch saffron
2 1/2 cups half and half
Salt
Pepper
Hot pepper sauce
Fresh thyme leaves for garnish (optional)

PREPARATION: Scrub the clams. Slice the onion and 2 ribs of the celery.
Chop 1 shallot and 1/2 clove of the garlic. Cut the other shallot, carrot, and remaining 2 ribs celery  into 1/4-inch dice.

Heat 1 tablespoon of the oil in a large saucepan. Add the onion, 2 ribs  sliced celery, whole clove garlic, and bay leaf and cook over low heat,  covered, about 3 minutes. Add the water and 1/2 cup of the wine. Bring to a boil and simmer for 15 minutes. Add the clams and cook covered, until just opened, about 2 minutes, being careful not to overcook. Remove clams. Strain the cooking liquid through a sieve lined with several layers of   cheesecloth or a coffee filter and reserve. When clams are cool enough to  handle, remove meat from shells and set aside. Discard any clams that
don't open. cheesecloth or a coffee filter and reserve.

Heat 1 tablespoon of the oil in a saucepan over low heat. Add the chopped shallot and cook, stirring, for 2 minutes. Add the oregano and thyme and  cook for 1 minute. Add remaining cup of wine and reserved clam cooking liquid and cook for 20 minutes. Remove from heat. Add the chopped 1/2 clove garlic and a pinch of saffron and cook for 15 to 20 minutes. Add the  half and half and season with salt and pepper and red-pepper sauce. Add the tomato paste and cook, stirring, for 2 minutes.

Heat remaining 1/2 tablespoon of oil in a frying pan over medium-low heat and saute the diced shallot, carrot and celery until tender, about 3 minutes.

Recipe can be made to this point several hours ahead.

SERVING: Reheat soup. Add the clams and sauteed vegetables and garnish with fresh thyme leaves.

1 onion, chopped
1 lb. beets, peeled and chopped
1 large cooking apple, chopped
2 celery stalks, chopped
½ red pepper, chopped
4 oz mushrooms, chopped
2 tbsp. butter
2 tbsp. sunflower oil
8 cups stock or water
1 tsp. cumin seeds
pinch dried thyme
1 large bay leaf
fresh lemon juice
salt and ground black pepper
2/3 cup sour cream
sprigs of fresh dill for garnish

Place all chopped vegetables into a large saucepan with butter, oil and 3 tbsp. of stock or water. Cover and cook gently 15 minutes, stirring occasionally.
Stir in cumin seeds and cook for an additional minute. Add the remaining stock or water, thyme, bay leaf, lemon juice and seasoning. Bring to a boil, reduce heat, and simmer for 30 minutes.

Strain vegetables and reserve liquid. Process in a food processor or blender until smooth and creamy. Return the vegetables to the pan with the reserved stock and reheat.

Serve topped with swirls of sour cream

1 pound ripe tomatoes
1 onion, peeled and chopped
1 green pepper, seeded and diced
cucumber, chopped
2 tablespoons dry white breadcrumbs
2 cloves garlic, minced
2 teaspoons red wine vinegar
2 cups tomato juice
Salt and black pepper
Accompaniments
cucumber, diced
10 green onions, chopped
pound tomatoes, skinned, seeded and chopped
1 large green pepper, seeded and diced

Cut a small cross in the top of each of the tomatoes and plunge into a bowl of boiling water for a few seconds. Carefully peel the skin away from the blanched tomatoes. Discard skin and chop the tomatoes.

Process tomatoes in a blender or food processor along with onion, green pepper and cucumber. Blend until finely chopped.

Pour tomato mixture into a bowl with the bredcrumbs, garlic vinegar and tomato juice. Mix well to blend evenly and allow to stand 15 minutes. Add salt and pepper and push mixture through a fine mesh sieve using the back of a wooden spoon.

Chill well before serving. Top with accompaniments.

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