Farmhouse Veg Soup
Safefood
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
- Wash, peel and dice carrots, turnips and parsnips
- Wash and chop leeks, chop onion and slice mushrooms
- Chop the tomatoes
- Heat the oil in a large saucepan, and gently fry onion and mushrooms
- Add carrots, turnips, parsnips and leeks and fry gently
- Stir in the flour to absorb fat, gradually stir in the semi-skimmed milk
- Add stock and bring to boil, stirring continuously
- Add tomatoes, pepper and a pinch of salt if desired
- Cover saucepan and simmer gently for about 45 minutes
Serve with crusty whole meal bread