Sauté onions or garlic in a little butter or oil first for deeper flavour.
Add water slowly, since you can always thin the soup but can’t thicken it easily.
Taste and adjust the salt and pepper at the end.
Top with toasted bread cubes, roasted seeds or a squeeze of lemon for extra crunch and zing.
Store leftovers in the fridge for up to two days, and reheat until piping hot.
Why they work
These soups are simple, filling and made from everyday vegetables. They’re a quick way to get more veggies into your day, and they taste like a warm hug in a bowl.
