CHINESE WATERCRESS SOUP RECIPE RECIPES

Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes and cook for a further 5 minutes, adding the garlic and most of the thyme for the final minute.

Add the chicken stock and the chicken and cook, covered, for 5-10 minutes, until the chicken is piping hot. Stir in the lemon juice. Using a slotted spoon, remove about half the vegetables and chicken to a bowl and set aside.

Using a stick blender, whizz the soup in the pan until smooth (or blend in a food processor), then return the reserved chicken and vegetables to the pan and heat through. Serve in bowls with a dollop of crème fraîche and the remaining thyme scattered on top, with pieces of baguette on the side.

In a large jug, make up 1.2 litres vegetable stock using the stock cube.

Peel the butternut squash and sweet potato and cut into chunks. Deseed the peppers and roughly chop. Set aside.

Heat the oil in a large pan and cook the onion and garlic for 10 minutes until soft. Stir in the butternut squash, sweet potato, peppers and sun-dried tomato puree. Cook for 10 minutes, until the veg begins to colour.

Pour in the stock and bring to the boil. Cover with a lid and cook over a medium heat for 30 minutes, until the veg is soft.

Pour the soup into a food processor (in batches) and blend until smooth. Divide between 4 bowls and garnish with a sprinkle of toasted seeds to serve.

In a large jug, make up 1.2 litres vegetable stock using the stock cube.

Peel the butternut squash and sweet potato and cut into chunks. Deseed the peppers and roughly chop. Set aside.

Heat the oil in a large pan and cook the onion and garlic for 10 minutes until soft. Stir in the butternut squash, sweet potato, peppers and sun-dried tomato puree. Cook for 10 minutes, until the veg begins to colour.

Pour in the stock and bring to the boil. Cover with a lid and cook over a medium heat for 30 minutes, until the veg is soft.

Pour the soup into a food processor (in batches) and blend until smooth. Divide between 4 bowls and garnish with a sprinkle of toasted seeds to serve.