SIMPLE  SOUP

 

INGREDIENTS

6 CARROTS
1 SMALL TURNIP
¼  SMALL SWEDE
CUP FROZEN PEAS
1 LEEK
1 LARGE ONION
TIN BAKED BEANS
2 LARGE POTATOES
CLOVE OF GARLIC
OLIVE OIL
GRAVY MIX
SALT
BLACK PEPPER
WHITE PEPPER

 

METHOD

Chop all vegetables into cubes and place in a large saucepan with the garlic and olive oil(keep back the frozen peas and baked beans for later)

Fry gently until all the vegetables start to get brown and soft but not mushy. Now add gravy mix made up into stock add seasoning to taste Simmer for at least 20 minutes.By this time the soup will have thickened.Add more stock if required at this stage also more seasoning and last add baked beans and peas.Serve with crusty bread or rolls for a tasty filling for at least 4 people.

This soup actually improves with reheating But make sure you bring it to the boil!!

If liked add tomatoes left over bacon, meat even a tin of cheap stewing steak will make a very rich nourishing soup for a cold winters day.

Cals: less than 200 per serving (use Bisto gravy granules for low fat)

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