CARROT, LENTIL, PEPPER AND TOMATO BABY SOUP

This is tasty for the whole family if you make a big batch as a soup.

1 tablespoon grated carrot

¼ red pepper, chopped

2 teaspoons red lentils

2 cherry tomatoes

Cover the ingredients with water and simmer until all the ingredients are tender, Make sure the pan doesn't dry out. Whizz to desired consistency.

Asparagus with Balsamic Glaze

This is a simple, but sophisticated starter that doesn't take a lot of effort. Just steam your asparagus and add the balsamic glaze. For the glaze, all you have to do is put 3 tablespoons of balsamic vinegar in a saucepan with 1 teaspoon of sugar. Reduce down to a syrupy consistency and serve over your asparagus with some black pepper. Eat with fingers in a sexy manner ( you know what I'm talking about), wipe chin.

Butternut Squash Soup

I love soup. I don't think it should be just a forgotten about starter - it should be the main attraction. And with the weather getting foggy, nasty and cold, there's nothing like a bowl of bright butternut squash soup to make everything better!
After watching Hugh Fearnley-Whittingstall the other week, I've made a new addition to this soup - peanut butter. He suggests a whole jar to be added to the soup, but I find this too over powering. Two teaspoons is plenty to bring out the nuttiness of the squash without becoming peanut butter soup. Take heed Whittingstall!

Ingredients:
1 onion, chopped
2 sticks of celery, chopped
1 butternut squash, diced into inch pieces
2 gloves of garlic, chopped
half a red chilli, chopped
1½ litres of vegetable or chicken stock
2 teaspoons crunchy peanut butter
toasted sunflower and pumpkin seeds

HOW TO MAKE:
Firstly, prepare all the veg. Start by frying the onion in a little olive oil and butter. Once the onion is translucent, add the celery and fry for another couple of minutes. Add the squash, garlic and chilli and saute for 5 minutes. Now add the stock and season. Simmer until the vegetables are tender. Add the peanut butter just before you blend the soup. Serve with the sunflower and pumpkin seeds scattered on top and some crusty bread.

Eyeball Slime Soup

Spooky Halloween green slime soup

Waiter! There's an eyeball in my soup! I say all the better on Halloween and I like my broth to stare back at me! Make this spooky soup this Halloween and get your kids to eat their greens. My little one loves this pea soup and with the addition of cream cheese eyeballs will be all the better.

Eyeball Slime Soup

PREP TIME	COOK TIME
10 mins	10 mins

Makes 24

Ingredients:
1 tbsp olive oil
5 spring onions, chopped
2 cloves of garlic, chopped
400g (14oz) frozen peas
1 litre (4.25 cups) of chicken or veg stock
handful of watercress (optional)
squeeze of lime juice
salt and pepper
cream cheese
black olives

HOW TO MAKE:

1. First, make the eyeballs. Shape the cream cheese with your hands and cut out a little circle of black olive. Position on the cream cheese ball and place in the fridge to chill until the soup is ready.

2. For the soup, chop the spring onions and garlic roughly and fry in a little olive oil for a few seconds.

3. Add the peas and stock and bring to boil for 10 minutes until the peas are cooked through.

4. Add the watercress and lime juice at this point, then whizz in a blender. You could pass the soup through a fine sieve at this point if you desire for a finer finish. Season to taste.

5. Plop the eyeballs into the slime soup and serve with some crusty bread.

Recipe by Mrs Mean