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Text Box: 1 onion, finely chopped 1 large carrot, finely chopped 4 cups broccoli florets 3 cups vegetable or chicken stock 1 tablespoon poly or monounsaturated margarine 1 cup goat milk 3 tablespoons oat bran

Text Box: Gently fry onion in a large heavy-based pan until soft.
Add carrot, and stir over heat for 1 minute Add broccoli and stock, bring to boil Cover and boil gently for 15 minutes. Mash broccoli well using a potato masher

Text Box: Stir in goat milk and oat bran . Simmer for 2 minutes. Serve soup hot accompanied by wholemeal bread rolls.

Text Box: Soap peas overnight in enough water to cover. Drain, then place in a large saucepan with 1.4 litres of cold water along with the ham bone, onion and bay leaf. Bring to boil, then simmer for 45-50 minutes until the beans are very tender. Remove the ham bone, cut off any meat and chop it into small pieces Remove the bay leaf and puree the soup, if wished, and return the meat to soup.

Text Box: Remove the bay leaf and puree the soup, if wished, and return the meat to soup. Melt the butter in a large pan and stir in the flour until smooth and well blended. Cook for 1 minute, add salt and pepper and gradually stir in the milk. Cook, stirring constantly until thickened. Add the split pea mixture and cook until very thick.

Text Box: 460g/1lb split peas 1 ham bone 1 small onion, finely chopped 1 bay leaf 45g/11/2 oz butter 3 tbsps flour, salt and pepper 420ml/3/4 pint milk Chopped fresh mint, or other herbs. Croutons

Text Box: Boil water and then cut and add entire head of cauliflower. Cover and cook until cauliflower is soft Prepare a light cream sauce with the butter, flour and milk. Puree cauliflower and part of it’s steaming water and add to cream sauce mixture. Put entire

Text Box: 11/2 pints water 1 head cauliflower 1 tablespoon butter or oil tablespoon whole wheat flour 1 pint goat milk 2 tablespoon butter, yoghurt or cream Salt, nutmeg to taste

Text Box: soup through a blender. If smooth texture is desired, adding more cooking water if mixture is too thick. Return soup to heat, add butter, yoghurt or cream, salt and a dash of nutmeg. Depending on size of cauliflower, this soup serves 5 to 7 persons.