A true classic, this soup is easy to make but needs top quality ingredients for the best result. Use the best stock you can find, or make it yourself. Use shallots instead of onions for a sweeter, smoother flavour. Sweat 2 chopped an trimmed leeks, 2 sticks of chopped celery and 2 finely chopped shallots in 50g butter until soft and clear. Add 4 peeled and chopped Agria Potatoes and 1 litre vegetable stock. Simmer gently until the potatoes are tender, then remove from the heat and blitz until smooth in a food processor or with a stick blender. Add ¼ cup of cream and return to the heat breifly to heat through, don’t let it boil or the cream will split. Serve in warm bowls with crusty bread.​

  This may sound like an unusual flavour combination, but both pumpkin and beetroot being sweet, fruity and earthy go well together. ½ pumpkinOlive oil5 medium beetrootsalt & pepper to taste2 onions¼ cup cream (optional)2 sticks of celery2-4 cloves of garlicAbout 8 cups of vegetable stock (depending on size of pumpkin- you can add more during blending if necessary) Cut pumpkin into cubes and roast in olive oil for 30-40 minuts at 180oc or until golden.Saute diced onion, celery and garlic in pot until soft. Add rosted pumpkin and peeled and cubed beetroot.Season, add stock and bring to the boil, reduce heat and simmer for 20-30 minutes until beetroot is tender.Blend in batches and pass through a sieve. Add cream if desired.Serve with toasted ciabatta.​