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Farmhouse vegetable soup

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Ingredients

› 3 carrots › 1 turnip
› 1 parsnip › 1–2 leeks › 1 onion

› 8 mushrooms
› 3 tomatoes or a 400 g tin of tomatoes
› 1 tsp of vegetable oil
› 150 ml of low-fat milk
› pinch of salt if desired
› pepper
› 1 low-salt vegetable stock cube dissolved in 575 ml of boiling water

(You can use your favourite vegetables instead)

Method

  1. Wash, peel and dice carrots, turnip and parsnip. Wash and chop leeks, chop onion and slice mushrooms. Skin and chop tomatoes.
  2. Heat the oil in a large saucepan, and gently fry onion and mushrooms.
  3. Add carrots, turnips, parsnips and leeks and fry gently.
  4. Gradually stir in the milk.
  5. Add stock and bring to the boil, stirring continuously.
  6. Add tomatoes, pepper and a pinch of salt if desired.
  7. Cover saucepan and simmer gently for about 45 minutes.
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Food

Chicken Soup

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Serves :

2 adults and 2 kids

Preparation time :

8 minutes

Cooking time :

20 minutes

Utensils needed :

Saucepan Wooden spoon Chopping board Chopping knife Measuring jug

(Why not add roast chicken leftovers or ready‐cooked chicken?) .

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