INGREDIENTS

1 carrot peeled and diced

1 swede peeled and diced

1 potato peeled and diced

3 tbsp frozen peas

You can substitute any of the above for your own choice of vegetables

½ tbsp sunflower oil

1 medium onion peeled and finely chopped

1 pint / 600ml hot vegetable stock

Salt and freshly milled black pepper

Yeast extract

1 tbsp chopped fresh parsley

2 tsp cornflower (blended with a little cold water)

METHOD

1.   Heat the oil in a large saucepan, then add the onion and soften for about 5 minutes.

2.   Add the remaining vegetables and yeast extract, stir and season to taste with salt and pepper. Cover and sweat on a low heat for 10 minutes.

3.   Pour in the stock and simmer gently for a further 20 minutes. 

4.   Stir in the cornflower and cook for a further minute. Blend, season to taste and serve

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