Whether you use fresh, frozen or leftover cooked vegetables you can turn them into a wonderful warming winter vegetable soup that’s perfect for lunch and costs very little.

SERVES 4 – PREP 15 MINS – COOK 15-30 MINS

1tbsp olive oil

1 onion, chopped

2 tsp ground coriander

pinch of ground cinnamon

2 carrots, sliced

2 parsnips, sliced

2 sweet or regular potatoes, cubed

250g butternut squash, cubed

1.1 litre hot vegetable stock

400g can butter beans, drained

1 Heat oil and fry onion for a few mins to soften. Add coriander and cumin, cook for 30 seconds.

2 Add the carrots, parsnips, potatoes, butternut squash and stock, season and simmer for 25 mins until tender. If using leftover cooked veg, reduce the simmer time to 10 mins.

3 Add butterbeans, warm through and serve. For a smooth soup, blend the soup with a stick blender.

Per serving: 317 cals, 4.5g fat (0.8g saturated), 50g carbs