Serves 4 V (Low in fat-hooray!!) Approx cost per person 40p
Prep/Cooking 30 mins
1 leek, sliced
1 parsnip, chopped
1 carrot, chopped
1 potato, chopped
500ml vegetable stock
2 tsp Wholegrain mustard (or English mustard if you don’t have
wholegrain, just use a bit less as it’s quite strong!)
2tbsp semi-skimmed milk
Cook the veg in the stock until tender.
Drain (reserving the stock) & place all the veg in a blender & whizz until smooth adding the stock a little at a time, until it’s the consistency you want. Alternatively, drain the veg, put back in the pan & whizz with a stick blender!
Return the soup to the pan on a low heat, add the mustard & milk & stir well. Taste & season with salt & pepper if you want.
Serve with crusty bread (of course!)