This wonderful soup will keep you warm and full and can be counted as 4 of your 5 a day!

Ingredients (Serves 4)

• 3 medium carrots
• 1 medium turnip
• 1 medium parsnip
• 2 leeks
• 1 medium onion
• 8 mushrooms
• 3 medium tomatoes
• 1 teaspoon of vegetable oil
• 50g / 2 oz. of plain flour
• 150ml / ¼ pint of semi-skimmed milk
• 2 vegetable stock cubes dissolved in 1 litre / 1¾ pints of water
• Salt and pepper to season

• Chopping board
• Chopping knife
• Measuring jug(for liquids)
• Saucepan
• Wooden spoon

Method

1. Wash, peel and dice carrots, turnips and parsnips
2. Wash and chop leeks, chop onion and slice mushrooms
3. Chop the tomatoes
4. Heat the oil in a large saucepan, and gently fry onion and mushrooms
5. Add carrots, turnips, parsnips and leeks and fry gently
6. Stir in the flour to absorb fat, gradually stir in the semi-skimmed milk
7. Add stock and bring to boil, stirring continuously
8. Add tomatoes, pepper and a pinch of salt if desired
9. Cover saucepan and simmer gently for about 45 minutes

Serve with crusty whole meal bread