A delicious and healthy soup for those cold winter days!

This soup is easy to make and it's delicious!

Ingredients:

• 2 cups vegetable broth
• 1 can chickpeas, drained and rinsed
• 1/2 cup uncooked farro
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 1/4 Onion, chopped
• 1 clove garlic, minced
• Pinch of salt
• Pepper to taste

Instructions:

1. In a medium saucepan, bring the vegetable broth to a boil.
2. Add the chickpeas, farro, carrot, celery, onion, garlic, salt and pepper.
3. Reduce heat and simmer for 20 minutes or until the farro is cooked through.
4. Serve hot.

This soup is perfect for a quick and easy meal.3. Warm up with a bowl of fish soup with tomato today.4. Tasty and nutritious - your new favourite soup!

Ingredients:700g of mixed fish fillet (Such as cod, haddock, salmon and pollock)1 onion, chopped2 cloves of garlic, minced2 tablespoons of rapeseed oil1 litre of vegetable stock or fish stockSalt and pepper to taste4 large tomatoes, peeled and dicedA handful of fresh parsley, finely chopped

Instructions:1. In a large saucepan or soup pot, heat the oil over medium heat. Add the onion and garlic and cook until softened.2. Add the fish fillets, stock, tomatoes and season with salt and pepper. Bring to a simmer and cook for 10-12 minutes until the fish is cooked through.3. Serve in bowls with some fresh parsley stirred through.

5. A heart-warming dish that will leave you satisfied

There's nothing like a hearty, home-cooked meal to make you feel all warm and fuzzy inside. This recipe for chicken and dumplings is sure to do the trick!

Ingredients:

1 tablespoon olive oil 1 onion, diced 3 cloves garlic, minced 2 boneless, skinless chicken breasts, cut into small cubes 3 cups chicken broth 1 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon black pepper 1 (16-ounce) package frozen mixed vegetables, thawed 1 (10.75-ounce) can condensed cream of chicken soup 3/4 cup all-purpose flour 2 tablespoons cold butter 1 cup milk 2 cups frozen dumplings Instructions: 1. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the chicken and cook until browned, about 5 minutes more. Pour in the chicken broth and bring to a simmer. Add the thyme, salt, and pepper and stir in the mixed vegetables. Simmer for 10 minutes. In a small bowl, whisk together the cream of chicken soup and flour until smooth. Stir into the pot and continue to cook for 10 minutes more.

2. Meanwhile, melt the butter in another small pot over low heat. Stir in the milk and bring just to a simmer. Add the dumplings and cook until tender and cooked through, about 10 minutes. Serve bowls of the soup topped with some of the dumplings.