Vegetable soup: The winners and losers

As the weather cools Roz Crowley casts her eye over some of the  vegetable soups that are on the market.

AUTUMN brings a terrific range of substantial vegetables — something to get our teeth into. Making soup is the ideal way to use them and get their full nutritional value. Mix the vegetables and you get a broad range of vitamins and minerals to ward off colds — they’re also full of fibre to keep us feeling good.

While starting a soup with some sliced onions and a few cloves of garlic slowly in a tablespoon of olive oil is ideal, I have often made great soup by putting all the ingredients such as onions, garlic, carrots, parsnips, butternut squash and potatoes into a liquidiser to chop finely. Transfer to a saucepan and heat with a litre of water or vegetable or chicken stock.