There's good reason soups are so popular during winter: they're easy to cook in bulk, uber-warming on cold and wintry days, and great for getting a load of veg into your little ones.

If you're tribe isn't naturally soup-loving, encourage them to use a small bowl as a dip for toast. They may not eat as much this way, but they'll get to experience the taste and texture, and get some good nutrients in while they're at it.

Recipe

Ingredients:

• 60mL Extra Virgin Olive Oil
• 5 cloves garlic, crushed
• 1 leek, thinly sliced
• 1.5kg butternut pumpkin
• 1kg sweet potato
• 1 x 400g tin butter beans, drained
• 650mL salt-reduced vegetable stock
• Greek yoghurt and toast, to serve

Method:

1. Heat oil in a large saucepan over medium-low heat. Add leek and cook, stirring, for 3-4 minutes until softened.
2. Add garlic and cook for 1 minute, then add pumpkin, sweet potato, butter beans and stock and stir well.
3. Bring the mixture to a simmer then cook on low heat for 20-25 minutes, or until all vegetables are cooked through and soft. (Note: you may need to add a little extra stock if the liquid evaporates much during cooking. Just make sure the veggies stay mostly submerged in liquid throughout).
4. Using a stick blender, blend the soup until smooth.
5. Serve with a good dollop of Greek yoghurt, and toast - if you like.