When cooking a veggie soup I usually make a fairly big batch and then keep it in the fridge for up to a week. I don’t mind eating it every day, as long as I jazz it up with a little something to make it look, and taste different from the day before.

This is a very easy one, all I do is chop some avocado chunks and scatter them around the soup. I also get a generous handful of pine kernels, sometimes roast them but mainly raw, and again just sprinkle them around the bowl.  A little tabasco goes amazingly well with this recipe. A  must have, extra virgin olive oil poured on top. But what I really like in this mix of wonderful flavours is the squeeze of a lemon or lime (half a lime/lemon for just one person) it really brings out the flavours. Really tops!!avocado-soup