The power of roastingThis roasted vegetable soup is proof that sometimes the simplest ingredients make the most satisfying meals. By oven-roasting tomatoes, bell peppers, carrots, onions, and garlic, ...

This soup encompasses all of it: the color, the smells, the variety, the abundance. It is loaded with fresh vegetables and ...

This green goddess gnocchi is a delightfully quick 20-minute dinner perfect for spring. It’s brimming with seasonal veggies ...

Cook for 3–4 minutes over a medium heat until starting to soften. Add the vegetable stock and bring to the boil. Season with salt and pepper. Simmer for 10 minutes until the vegetables are tender.

Eating apples give a sweet note to this root vegetable soup, topped with crisp pieces of bacon and crème fraîche. Each serving provides 326 kcal, 7.5g protein, 27g carbohydrate (of which 16g ...

Article continues below Once roasted, transfer the vegetables to a blender, adding in the stock, crème fraiche and cream. Whizz everything up until smooth, then ladle into bowls ready to serve.