You can use any hard, starchy root vegetables you like for this simple root vegetable soup. Carrots, parsnips, sweet potatoes, squash and celeriac all work well. Serve with warm crusty bread.

Use up leftover root vegetables in this spiced, creamy soup. Dr Rupy’s mulligatawny recipe can be served chunky or smooth. Each serving provides 466 kcal, 14g protein, 43g carbohydrate (of which ...

Use the bread to make quick and easy meals: Toast it and add ricotta, avocado or almond butter, or add it to a side of veggie-rich soup. Peanut butter and jelly is one of my comfort meals ...