BASIC RECIPE

Make a big pot of this broth, freeze it in batches, then add your choice of the ingredients below to a batch, depending on your daily needs.

YOU'LL NEED 1 tbs olive oil 1 onion, diced 2 sticks celery, diced 1 bulb garlic, halved 1 leek, diced 1 large potato, diced 600ml boiling water mixed with ½ tsp salt

HOW TO MAKE IT Heat the oil in a large, heavy-bottomed pan and throw in the onion, celery and garlic, cooking over a low heat until tender. Add leek and potato. After the veg mix has cooked for five minutes, add the hot salted water. Simmer for 20 minutes. Blend thoroughly. Makes enough for 5 serves

ENERGY STOKER

Cancel your 4pm coffee run - beans and ham sustain energy levels, so you'll make it right through to your post-work gym session. "You'll feel physically and mentally strong," says nutritional therapist Emma Wells.

YOU'LL NEED 2 tbs tinned cannellini beans 2 tbs tinned borlotti beans 25g ham, chopped 1 tsp extra virgin olive oil freshly ground pepper

HOW TO MAKE IT Throw the ham and beans into your basic soup mix and simmer for 10 minutes. Drizzle with oil, season and serve.

STOMACH LINER

This is a meal in a mug. "Carrots and tomatoes get you prepared for a big night out," Laubscher says. "And pasta lines your stomach." Unless you add gin before serving.

YOU'LL NEED 1 tsp olive oil ½ carrot, diced 8 green beans, chopped 1 plum tomato, peeled 1 small handful pasta freshly ground black pepper

HOW TO MAKE IT Fry carrot in oil until tender; add the beans and cook for three minutes. Tip in the basic soup; bring to the boil. Add the tomato and pasta; simmer for five minutes. Season and serve.

DETOXIFIER

"The magnesium found in these vegies balances potassium levels to help ship out toxins and provide manganese for your immune system," explains Laubscher. Good old parsley is also packed with antioxidants.''

YOU'LL NEED 1 tsp olive oil 1 zucchini, diced 4 tbs frozen peas 1 handful spinach, shredded 1 tsp fresh parsley freshly ground black pepper

HOW TO MAKE IT Fry zucchini and peas in oil until soft, add the basic soup and boil for five minutes. Stir in the spinach. Serve with parsley and pepper.