Because I cook the beef the day before I make the soup, it is a two-day cooking process. But, I usually cook enough beef to make the soup and have enough for 1 or 2 extra meals.

This healthy roasted vegetable soup can be made super quickly if you use a bag of frozen roast veg from a supermarket. Preheat the oven to 200C/180C Fan/Gas6. Place the vegetables and garlic in a ...

Roasting parnsips really brings out their sweet, earthy flavour and makes for a wonderfully aromatic soup. Each serving provides ... olive oil and toss to coat. Roast in the oven for 15 minutes ...

What I really like about this soup is that it is so flexible. The technique of roasting the main vegetable means it ... the creme fraiche with perhaps roasted mushrooms, fennel or even courgettes.

Even for the seasoned cook it can be a bit of a juggle with a roast meal ... boiled small potatoes and a green vegetable. Heat the oven to 230C. Season beef with freshly ground black pepper.

Stir the potatoes, carrots, celery, soup and garlic in a 5-quart slow cooker. Season the beef with the black pepper ... True "baby" carrots are a seasonal vegetable available in spring and ...