Vegetable Soup

Ingredients: Oil, Onion, Celery, Carrot, Swede, Parsnip, Potato, Salt & Pepper

Stock cube, Herbs, Water

What you do:

1. Wash your hands.

2. Peel the onion and cut into half centimetre dice

3. Cut celery into half centimetre dice.

4. Put one tablespoon of oil into the pan over a low heat and cook the onion and celery to soften but not get brown.

5. Peel the other vegetables and cut into half centimetre dice.

6. When onion soft add the other diced veg and cook for 5 minutes.

7. Add enough water to cover the veg and about 2 centimetres more. Turn up the heat.

8. Add salt & pepper, herbs and crumble in the stock cube and stir well so that nothing sticks on the bottom of the pan.

9. Bring to the boil and then turn down the heat and simmer for 15 minutes until the veg are cooked. Check the flavour and add anything needed.

10. At this point decide if you want a smooth or a chunky soup. For a smooth soup, zap with the hand held blended until the texture you want.

11. For a chunky soup you may need to thicken it. If you do blend 1 spoonful of cornflour with a little water to make a smooth paste then pour into the soup and stir well until thickened. If still too thin then repeat!

12. Garnish with chopped parsley.