Vegetable soup

Serves 4

Ingredients:

• 1 Onion
• 2 Carrots
• 1 Small turnip
• 1 Large Potato
• 1 Leek
• 1 Tin tomatoes
• 1 Tablespoon oil
• 1 Litre (2 Pints) vegetable stock
• Mixed herbs
• Parsley

Equipment:

• Chopping board
• Sharp knife
• Saucepan
• Measuring jug
• Wooden spoon

Method:

1. Peel and roughly chop the onion, carrots, turnip, potato and leek.
2. Heat the oil in a saucepan, when hot add vegetables, stir then place lid on pan to soften vegetables. About 10-15 minutes.
3. Pour in the stock, add herbs, cook until vegetables are cooked and soft.
4. At this point you can either blend to make a smooth soup or if you prefer a chunky soup leave it as it is.