SHOPPING LIST: Cooking Skills: Vegetables 1, Chapter 6 (Soups)

A big saucepan, a stick blender or jug blender, and stock cubes or powder. The vegetables are cheap; buy a little more carrot for the experiments.

Tomato soup (2 portions)
[ ] 1 onion, chopped
[ ] 1 tbsp oil or butter
[ ] 1 tin 400 g tin of chopped tomatoes
[ ] 1 garlic clove, chopped
[ ] 300 ml vegetable stock
[ ] 1 tsp sugar (optional)
[ ] 1 tbsp cream or yoghurt, to finish (optional)
[ ] 1 pinch salt and pepper

Carrot and ginger soup (3 portions)
[ ] 400 g carrots, peeled and sliced
[ ] 1 onion, chopped
[ ] 1 tbsp grated fresh ginger
[ ] 1 tbsp oil
[ ] 500 ml vegetable stock
[ ] 1 orange, a squeeze of juice (optional)
[ ] 1 pinch salt and pepper

Green soup (3 portions)
[ ] 1 onion, chopped
[ ] 2 courgettes, sliced
[ ] 150 g spinach
[ ] 1 medium potato, diced (to thicken)
[ ] 1 tbsp oil
[ ] 600 ml vegetable stock
[ ] 1 handful basil or mint leaves
[ ] 1 pinch salt and pepper

Chunky minestrone-style soup (4 portions)
[ ] 1 onion, diced
[ ] 1 carrot, diced
[ ] 1 celery stick, diced
[ ] 1 courgette, diced
[ ] 1 tbsp oil
[ ] 1 tin 400 g tin of chopped tomatoes
[ ] 750 ml vegetable stock
[ ] 50 g small dried pasta
[ ] 100 g green beans or cabbage, chopped
[ ] 1 tsp dried mixed herbs
[ ] 1 pinch salt and pepper

For the experiments
[ ] 1 more tin of tomatoes
[ ] 200 g more carrots
[ ] Extra stock