I love to have a pan of soup on the go in winter. It’s an ideal basis for lunch but is also a healthy comfort food when you arrive home cold and hungry or want a mid-meal snack

1 Heat the oil in a pan and sweat the garlic and leek for 5 minutes.

2 Add the mushrooms and continue to sweat stirring regularly until they start to release their juices.

3 Add the celeriac, thyme, rosemary and stock. Bring the soup to the boil and simmer for about 6-8 minutes or until all the vegetables are cooked.

4 Add the butterbeans and milk and process the soup until smooth and creamy. Season to taste re-heat and serve.