Hearty Vegetable Soup

Lunch

Ingredients

1 onion

1 leek

1 carrot

200 g turnip

1 potatoes

400 ml vegetable stock cube*

1 tbsp cornflour

600 ml low fat milk

75 g sweetcorn

pinch black pepper

wholemeal roll*

Directions

1. Put finely chopped onion, trimmed and sliced leek, diced carrot, diced swede or turnip, diced potato and stock into a large saucepan. Bring to the boil, then reduce the heat and simmer, partially covered, for 25 minutes, until the vegetables are tender.
2. Blend the cornflour to a smooth paste with 2-3 tbsp of the milk. Add the remaining milk to the saucepan with the sweetcorn, then stir in the blended cornflour. Heat gently, stirring constantly, until the soup thickens and just begins to boil.
3. Season with black pepper and the wholemeal roll.

Note:
Can last up to 3 days if left covered in the fridge

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