Cream of vegetable soup

Ingredients

› 10 ml of vegetable oil
› 1 medium-sized onion
› 1 leek
› 2 medium-sized carrots
› 2 sticks of celery
› 1 small turnip
› 1 clove of garlic
› 1 tbsp of fresh parsley and thyme or 1 tsp of dried parsley and thyme
› 1 low-salt vegetable stock cube dissolved in 850 ml of boiling water
› pepper
› salt, if desired

Method

1. Heat the vegetable oil in a large saucepan
2. Chop the onion, carrot, celery, leek and turnip into small pieces,
around 1 cm cubes
3. Gently cook all the vegetables in the oil for 10–15 minutes
over a low heat, stirring occasionally
4. Chop the clove of garlic and the herbs then add them to the
pan, along with the vegetable stock, salt and pepper
5. Bring the soup to the boil and simmer for about 40 minutes
6. Taste it to see if it needs extra salt or pepper
7. You can eat the soup as it is or cook it for another 20 minutes and
liquidise it to make a smooth soup