Soup is a superb way to use up the last of the veg in your fridge and make a hearty meal. Soup is cheap, incredibly healthy and very tasty. This dish makes a meal on its own, and in the proportions described, will feed 6 easily and still have left overs for snacking or the next days lunch.

The total cooking and preparation time is around 40-60 minutes.

Serves 6 or more.

Approximate Calorie Intake: 600 calories per pot or 100 calories per bowl (with just Milk) with cream add another say 400 calories on the first total so about 160 calories per bowl.

Ingredients

• 1 large Iceberg Lettuce
• 200g (8oz) Potatoes
• 1 medium sized Onion¹
• 10ml/1 dessert spoon of olive oil
• 1 medium sized Sweet Potato
• Juice of half a lemon
• 10g (1/3oz) of Chives (or a small bunch)
• Freshly Ground black pepper
• Salt
• 1 litre (1 3/4 pints) Chicken Stock²
• 450ml (2/4 pint) Milk
• 275ml (1/2 pint) Single Cream

Method

• Peel and finely chop the onion and soften with a spoon of oil in a saucepan. Cover the pan, lower the heat and put the lid on the pan to help the onions to sweat and soften.

• Peel and chop the potatoes and sweet potato into cubes about half an inch to an inch thick (about 2cm cube). Place into a bowl and set to one side.

• Shred the lettuce. You can remove the outer leaves if you wish to make sure your lettuce is clean but this isn't necessary.

• Make up your stock by dissolving the stock cubes in boiling water from your kettle.

• Place all your vegetables into the pan with the onions - making sure to place your potatoes at the bottom as they take longest to cook. At this point the pan will be full to the brim but just pour in all your stock. Also add the lemon juice, salt and pepper (to taste) before putting the lid back on the pan. Leave to sweat down and reduce for 5 to 10 minutes.

• Once the potatoes are cooked³ remove the pan from the heat and allow to cool.

• Puree by either placing the mixture into a liquidiser and blitzing the mixture until smooth or by using a hand blender and blending whilst still in the pan. Be very careful at this point as either could splash back and if it's too hot will scald you badly.

• Once smooth return to the heat and add the milk and cream mixing thoroughly into your soup⁴. Reheat gently and serve.

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