Great as a midweek dinner or weekend lunch, this autumn inspired soup is packed full of green goodness. Made using leeks, celery, green beans, white beans, zucchini, baby spinach and finished with basil and moorish parmesan crisps. “This dish combines some of my all time favourite autumn veg with a hit of parmesan. Flavourful, fresh and nutritious,” said Carla (co-founder of Bodypass). This dish is also vegetarian, gluten free and sugar free.

Serves two.