Soups have so much going for them: they are quick and easy to make, can be cooked in advance and stored in fridge or freezer until needed, and are a great way to boost our vegetable intake. They also make great convalescent food because cooking and pureeing makes them easy to digest and assimilate. Dress them up with toasted nuts or seeds, a dusting of Parmesan, a drizzle of olive oil or cashew cream or a swirl of herb coulis. The possibilities are endless!