At this time of year, soups are a great and cost effective option for a quick and healthy lunch and an easy way to increase your veg intake. Our top soup tips:
- always include protein, like lentils, chickpeas of other pulses. Tinned are fine, although red lentils cook in 15 minutes
- try to include a variety of different colours of veg – eat a rainbow!
- make a big batch and store in the freezer in portion-sized containers you can defrost overnight in your fridge