Creamy Autumn Vegetable Soup

Creamy Autumn Vegetable Soup

Serves 4

2 pts per serving (Original points)

2 tsp olive oil

1 onion, finely chopped

1 carrot, chopped

180g swede or turnip, diced

240g potato, diced

1pt veg stock

1 tbsp cornflour

300ml skimmed milk

120g low fat fromage frais

salt & pepper

Heat oil and saute the onion for 3 mins.  Add carrot, swede or turnip, potato and stock.  Bring to the boil, reduce the heat and cook, covered for 15-20 mins until all the veg are tender.

Blend the cornflour with 2-3 tbsp milk.  Add remaining milk to the pan with the fromage frais, stir in the blended cornflour.  Heat gently, stirring constantly until almost boiling and slightly thickened.

Season to taste and serve.