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
1 tbsp chopped fresh parsley
2 tsp cornflower (blended with a little cold water)
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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