A healthy soup has plenty of veg and some protein from lentils, beans, chicken or tofu – that turns it into a filling meal rather than a starter. Here you’ll find creamy soups, clear broths and stews. Many of them are easy to make ahead and freeze.
Usually 2 to 3 days if cooled quickly and covered. To freeze it, divide it into portions; frozen, it keeps for several months.
Winter soups with seasonal veg: squash, parsnips, beetroot, leeks or cabbage, ideally with lentils or beans for extra protein. Stews with swede or savoy cabbage make a filling main meal.