In a bid to save money and be less of a porky pig, I have taken to making batches of soup at the weekend, then freezing them in individual portions, which I then heat up and take to work for lunch. Today I made pea and mint, tomato and coriander, parsnip and orange, and carrot and ginger, 15 portions in all. As you can see, I'm not great with multiple ingredients, but these are easy recipes, all from the much-loved Hamlyn Soups book.
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