Prepare the soup mix according to the packaging instruction, using water or chicken stock.

Add the juice of 2 oranges and cook until the veggies are soft and tender.

To make the croutons, cut the bun into cubes and toss in a little salt and olive oil.

Toast in an airfryer or under the grill until golden brown and crunchy.

Serve 1 portion of the soup chunky, dolloped with sour cream and crispy croutons.

Cook the penne in salted water until al dente.

Drain and set aside.

Blitz the soup with a hand blender until smooth.

Add in the cream and chilli flakes and bring to the boil.

Toss the penne through and serve immediately with crumbled feta and basil.