Vegetable soup recipe

Time saver - this recipe is great for using up leftover vegetables and makes enough for a meal today and one for the freezer.

Serves 4.

Allergens: contains milk (optional).

Substitute whatever vegetables you have for roughly the equivalent weight.

Ingredients

1 tablespoon of oil

25g butter

1 large onion, chopped

125g leeks, rinsed and sliced

280g parsnips, peeled and chopped

400g carrots, peeled and chopped

1 large potato, peeled and chopped

900ml (1 pint) vegetable stock

8 to 10 tablespoons of milk (optional)

Seasoning and nutmeg

2 tablespoons chopped parsley

Method

1. Heat oil and butter and cook onions and leeks over medium heat for 4 to 5 minutes until soft.
2. Add parsnips, carrots and potato and cook for 2 to 3 minutes.
3. Pour in the stock, bring to the boil then simmer for 20 to 25 minutes until vegetables are tender.
4. Blend or marsh and then add milk (optional) to required consistency.
5. Season with salt, pepper and nutmeg then stir in the parsley.
6. Reheat gently and serve.