Creamy harvest vegetable soup
Calorie controlled cooking spray
1 medium, chopped finely
2 medium, trimmed and sliced
1 medium, or large, sliced
225 g, diced
1 portion(s), medium, diced
Vegetable stock cube(s)
2 cube(s), vegetable, dissolved in 600ml hot water
2 tablespoons, level
Sweetcorn, canned, drained
75 g, frozen or canned
1 pinch, or more according to taste
1 sprig(s), fresh
- Mist a large saucepan and with low fat cooking spray and sauté the onion and leeks gently until softened, about 3-4 minutes.
- Add the carrot, swede and potato. Cook, stirring, for another 2 minutes or so.
- Pour in the vegetable stock. Heat until just simmering, then cook over a low heat with the lid on for about 20 minutes, until the vegetables are tender.
- Blend the cornflour to a smooth paste with 3-4 tablespoons of the milk. Add the remaining milk to the saucepan with the sweetcorn, then stir in the blended cornflour. Heat gently, stirring constantly, until the soup thickens and just begins to boil. Season and serve, garnished with chopped parsley.