Pea and Watercress Soup

2tbsp olive oil
15g butter

1 large onion chopped

1 garlic glove chopped

1 large potato cubed

1.5 litres of chicken stock

900g frozen peas

100g watercress

Heat the oil and butter in a large pan, add the onions and garlic, cook gently until softened. Add the potato and toss with the onion and garlic before adding the stock. Bring to the boil and simmer for 15 mins until the potato is tender.

Add the frozen peas and simmer for a few minutes. Add the watercress and stir until wilted. Remove from the heat, cool, and then blend until smooth. Season to taste, and reheat to serve.

Tuscan style pasta and bean soup

1tsp Olive Oil

1 large onion chopped

1 celery stick chopped

1 courgette chopped

1tbsp rosemary finely chopped

2 gloves garlic chopped
2 tbsp Tomato puree

2 tins chopped tomatoes

1 chicken stock cube

100g farfallini (although any little pasta shapes would be fine)

410g cannellini beans tinned

Sweat the onion & celery in the oil for approx 10 mins. Add courgette, rosemary and garlic cook for further 5 mins. Stir in tomato puree, chopped tomates and 700ml boiling water. Crumble in stock cube. Simmer for 15 mins. Meanwhile cook the pasta (al dente). Add the past and beans to the soup and warm through for a further 5 mins. Serve with fresh crusty bread and sprinkle with cheese