Tonight, it’s courgette and Brie, a recipe which I originally found in my Covent Garden soup book but as usual am too lazy busy to follow exactly so have adapted to my throw-it-all-in-the-pot style. Improv cooking at it’s best! Start by roasting your courgettes whole in a hot oven until they are soft and slightly charred. This will add great flavour to your soup. Add the coconut milk and use a hand blender or a regular blender to puree the soup until it is as smooth as silk. (Removing half of the jalapeo before puréeing will make it less spicy.) Fancy having a go yourself? Like the leek and potato soup I showed you a couple of weeks ago, there’s not a lot to it. Add enough of creamy brie cheese to your soup for a rich and delicious flavour. If you do not like the slightly bitter taste or the brie’s rind, remove it before adding to the soup.

The Parsnip, Apple & Elderflower was first to be tried. Weird. But nice. Very nice, in fact. It’s something that would be great at a picnic or BBQ. I went along with my friend Helen (who blogged about the day here) and when we got there I was asked which soups I’d like to try. I said ‘any as long as they’re vegetarian’ and was told that they all were. Whoop. Hayley’s heartwarming soup recipe will serve up to four people and takes around an hour to make. Hayley discovered this yummy recipe when she bought a Halloween pumpkin and wasn’t sure what to do with it. For an extra treat she advises topping with crumbled stilton and crispy bacon before serving. IngredientsFirst of all I tried the Vintage Cheddar & Piccalilli flavour which is a British Ploughman’s in a bowl of soup featuring cheese, piccalilli, small chunks of vegetable and a hint of mustard. Small daughter absolutely loves this soup, it’s a close second to leek and potato for her. I have to say that I was a bit surprised that she took to it the way that she did when I first made it – I expected a bit more resistance to a soup other than leek and potato – but it’s a pleasant green colour, slightly creamy from the Brie and is actually just a very nice soup so there’s nothing for her not to like! This yummy recipe for four people takes just 10 minutes to prepare and a further 20 minutes to cook. When speaking to Lucy about her recipe, she advised adding big floating cheese-topped croutons to the soup when serving. Ingredients

Use a heavy pestle and mortar to crush the coriander seeds. You can also use ground coriander, but the whole seeds tend to have more flavor. Put into the pot.Take out of the oven and put the tomatoes, lemon juice, tomato puree, and sugar in a blender. If you need to, add water to make it smooth enough to pour.