Turkey and Kale soup

Campbells condensed 99% fat free soup
Onions
Garlic
Potatoes
Chilli flakes
Pancetta
Turkey
Kale
Beans - any, I used cannelini
Any other veg you have in the house
chicken stock

Fry the onions, garlic and potatoes in a saucepan just for a minute or so and add the chilli flakes and a glass of stock.

Add some diced turkey and pancetta, add the chicken soup and some more water depending on how big the pan, and how think you want it.

Fill the pot up with pulses, chopped Kale, any other veg, and I also added some basil at the end.

Simmer until the turkey and pots are cooked. Not too long,about 15 mins or so.

Vegetable soup

Two slithers of butter
Some oil spray
1 clove garlic
1 large onion
2 leeks
2 large carrots
About 400g jerusalem artichokes
2 largish potatoes
Pinch of salt
Liberal pepper
chilli flakes
Black forest ham (from LIDL)
Vegetable stock

Melt the butter, spray some oil and fry the garlic, onion and leeks for 5 minutes.

Peel and dice the jerusalem artichokes and potatoes, chop the carrots and cook for a further ten minutes.

Add some stock - around 500 ml I think but more depending on the thickness you want and the size of the pan.

Cook until the veg is soft, about 20 mins should do it.

Whizz in a food processor, liberally sprinkle sliced up black forest ham.

Even nicer the next day when the ham has been sitting in it.