How to serve mixed vegetable soup

• Delicious just as it is, straight from the pan into a bowl and the best way to enjoy it if you are trying to lose a bit of weight
• Or enjoy with some lovely rolls, still hot from the oven
• Or a herb, tomato or cheese scone
• Perhaps some crunchy croutons, plain or flavoured. Croutons are great for using up leftover bread, one of the most wasted items in our grocery baskets

What changes can I make to this simple soup

• A reader suggested adding a blob of soft cheese to add creaminess.
• Or add a tablespoon of double cream to a bowl to turn it into Cream of Vegetable Soup
• Add a tin of any kind of bean, or chick peas, juice and all - reduce the water to allow for the juice.
• Or use 100g of red lentils which melt into the broth
• Use other frozen vegetables, the cheapest bag will save a bit although it's mostly peas
• What have you got in the fridge? A bit of bacon, or a couple of slices of pepperoni. Or a broccoli stalk, a bit of cabbage or bendy carrots. Half a tin of baked beans or tomatoes that won't get used. I've even added half a pot of hummus that wouldn't be used before it went off

How to store mixed vegetable soup

• The soup will keep well in the fridge for 4-5 days. I use plastic lidded boxes and portion the soup out, it makes it much easier when wanting a portion
• If you want to store it longer than that, perhaps you are batch cooking, store in the freezer in portion sizes which might e for 1, 2, 3 or 4 people. Reheat in the microwave, or in a saucepan on the hob. Pop the frozen block out and heat gently, giving it time to defrost