Screaming kids, Halloween pumpkin cookies all over the floor, but the Mums were happy eating this delicious soup from our lovely, ready to pop (10 days and counting) neighbour Suzanne.   


(Serves 8)


1 Tblspn olive oil
1 large onion, chopped
1/2 teaspoon ground nutmeg
6-8 cups vegetable stock 
2 1/2 cups shelled edamame
1 large head of broccoli chopped
3 cloves garlic (minced)
2 bay leaves
Good grind of salt and pepper
1 Tbspn goat cheese for serving 

tub of goat cheese
1 baguette, sliced

Heat oil in a large heavy bottomed pot.  Add onion and nutmeg and cook for 5 minutes.  Add broth and vegetables and bay leaves and bring to a boil then simmer for 20 mins.  Remove bay leaves and transfer soup to a blender.  Whizz til it is a thick puree.  Return to pot and warm, before serving.  Ladle into bowls and top each with 1 tspn of goat cheese. 
 Top slices of baguette with goats cheese and grill for 5 mins to serve with soup.

(Adapted from vegetariantimes.com)