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      SPINACH AND LENTIL SOUP

       This colourful, hearty soup is packed with flavour. You can use either chicken or vegetarian stock.

      Preparation time: 15 minutes

      Cooking time: 3–4 hours

      Serves 4

      75g (3oz) brown or green lentils

      Olive oil

      1 garlic clove, peeled

      1 red onion, peeled and finely diced

      1 celery stick, trimmed and finely diced

      1 x 400g (14oz) tin chopped tomatoes

      2 fresh thyme sprigs

      1 bay leaf, broken

      2 litres (3½ pints) stock

      125g (4½oz) baby spinach leaves

      Sea salt and freshly ground black pepper

      Extra virgin olive oil or basil oil, for drizzling

      Wash the lentils in cold water and drain thoroughly. Pour in 1–2mm (1⁄16in) of olive oil to cover the base of the slow cooker dish.

      Using your thumb, press the garlic firmly to bruise it, then add it to the dish. Add the lentils and mix to coat in the oil. Add the onion, celery, tomatoes and herbs and mix together. Don’t season the soup at this stage, as salt will toughen the lentils. Pour the stock over the lentils. Cover with the lid and cook on high for 3–4 hours or until the lentils are tender.

      Using a slotted spoon, remove the garlic and herbs. Mix the spinach into the soup and stir until the leaves are just wilted. Season to taste with salt and pepper.

      Ladle the soup into warm bowls and drizzle with a touch of extra virgin olive oil or basil oil before serving with ciabatta.

       FAB FOR THE FREEZER

      Leave to cool before transferring to freezerproof containers and freezing for up to three months. Defrost thoroughly before reheating gently on the hob (never in the slow cooker).

      SPICY CELERIAC AND APPLE SOUP

       I absolutely love celeriac raw in salads and remoulade, but here it really benefits from long slow cooking, which coaxes out its characteristic nutty flavour. The warming spices of the curry paste and the tart apple also work well to complete this easy soup. You can also make this with parsnips instead of celeriac.

      Preparation time: 10 minutes

      Cooking time: 4 hours

      Serves 6

       Vegetarian

      1 large celeriac, about 1.5kg (3lb 5oz), peeled (about 1.3kg/2lb 13oz peeled weight) and cut into 3cm (1¼in) chunks

      1 large onion, peeled and cut into 3cm (1¼in) chunks

      1 cooking apple, peeled, cored and diced

      Juice of 1 lemon

      2 vegetable stock cubes

      1 tbsp medium curry paste

      1 litre (1¾ pints) boiling water

      Sea salt and freshly ground black pepper

      Place the celeriac and onion chunks in the slow cooker dish. Add the diced apple, then pour over the lemon juice and toss together until everything is coated in the juice.

      Place the stock cubes and curry paste into a large measuring jug, then pour over the boiling water and stir to dissolve the cubes. Pour this mixture over the celeriac and top up with more boiling water if the vegetables and apple are not covered with liquid (otherwise the apple will turn brown). Cover with the lid and cook on high for 4 hours or until the vegetables are completely tender.

      Remove the slow cooker dish from the heated base and place it on a heatproof surface. Blitz the soup with a hand-held blender until completely smooth (or blend in batches in a food processor). Add more hot stock if you like your soup thinner. Season to taste with salt and pepper and serve.

      SPLIT PEA AND HAM SOUP

       This easy soup is very warming and tasty – perfect for a cold day or if you’re in need of some real comfort food.

      Preparation time: 5 minutes, plus overnight soaking

      Cooking time: 2–3 hours

      Serves 4

      2 tbsp olive oil

      2 leeks, white part only, diced

      2 garlic cloves, peeled and finely chopped

      500g (1lb 2oz) green split peas, soaked overnight and drained

      2 litres (3½ pints) chicken or vegetable stock

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