Another soup perfect for a cold winters day.
2 onions, finely chopped
1 teaspoon of oil
2 large carrots, finely chopped
1 small swede or turnip, finely chopped
1 baking potato, finely chopped
1 leek, rinsed, trimmed and thinly sliced
1 pint of hot vegetable stock (from two stock cubes is fine)
4 handfuls of frozen peas
½ pint of milk
½ teaspoon of dried herbs (any will do)
1 tablespoon of cornflour or plain flour
In a large pan fry the onions in the oil for about two minutes until they are soft.
Add all the remaining vegetables, except for the frozen peas, to the pan and cook for one minute.
Add the stock, herbs and black pepper then bring to the boil and simmer, gently partly covered with a lid, for 15 minutes.
Next add the frozen peas and cook for another three minutes.
Blend a little of the milk with the flour until it’s smooth then stir into the remaining milk.
Add the milk to the pan and bring the soup to the boil, stirring until it has thickened slightly. Simmer for another couple of minutes.
Serve in warm bowls.
Any soup that’s left can be frozen.