SoupOnce you learn how to make a basic soup, you'll always be able to whip up a satisfying bowl in no time. Soup is super simple to make, and the variations are infinite. For a simple vegetable soup, cook vegetables on the stove, roast them in the oven, or use leftovers. Then add the broth, blend in the blender and heat well. Boil the soup easily by adding cooked orzo pasta or rice, add cannellini beans, cooked meatballs or bacon or a dollop of mascarpone.BOXOUT - SERVING TIPS• A good seasoning adds texture, flavor and a stunning appearance.• Shake the crème fraiche in the spicy soup for a cool, refreshing finish.• Top a smooth soup with crunchy croutons for added texture.• Place grilled cheese on toasted bread squares in the tomato soup.• Grate Parmesan cheese on top of the soup for a classic finish.• Add crispy grilled bacon to a vegetarian soup before serving. RECIPES Cock-A-Leekie This classic dish is always a crowd pleaser on chilly fall afternoons. This is a chicken-free version, so it's more of a simple "leekie".1 tablespoon olive oil1 small onion, diced1 tablespoon butter2 large or 3 medium leeks, cleaned and diced4 medium potatoes, peeled and diced diced2-3 stalks of celery, a small diced bunch of fresh sage, finely chopped1 liter of hot vegetable broth1 tablespoon of honey75 g of pitted prunes1. Heat the oil in a large pan and gently fry the onion until soft. Add the butter and wait for it to boil before adding half the leeks, potatoes, celery and sage, keeping a few leaves aside for garnish. Cook gently for 25 minutes with the lid on, stirring occasionally.2. Add the broth to the vegetables and cook for 10 minutes before removing from the heat and leaving to cool. Blend in a food processor until smooth.3. Return the soup to the pan, add the remaining vegetables and I...... half of paper ......n.Roasted Tomato and Pepper SoupRoasting the peppers and tomatoes concentrates the flavours.2 red peppers1 red onion1 peeled baked potatoes, cut into thick slices1 tablespoon olive oil700g ripe tomatoes, cut in half600ml vegetable broth4-6 basil100 crème fraiche1. Preheat the oven to 200°C. Line a baking tray with baking paper. Place the peppers (seeded and quartered), onion (cut into wedges), and potatoes in a bowl with the oil and toss to coat. Spread onto a large baking tray.2. Arrange the tomatoes on the baking sheet, cut side up. Roast all the vegetables in the oven for 40-45 minutes until tender and lightly browned around the edges.3. Place the roasted vegetables in a saucepan, add half the vegetable broth and the basil, then blend with an immersion blender or food processor. Add the rest of the broth and heat.4. Add a swirl of crème fraiche to each bowl before serving.