Creamy Harvest Vegetable Soup

Creamy Harvest Vegetable Soup


1 pt per serving (optional points)

No Count 2 pts the whole thing

Serves 6

1 spray low-fat cooking spray
1 medium onion(s), chopped finely
2 portion leek(s), trimmed and sliced
1 medium carrot(s), or large, sliced
225 g swede, diced
1 medium portion potato(es), diced
2 portion stock cube, vegetable, dissolved in 600ml hot water
2 level tablespoon cornflour (2pts)
600 ml skimmed milk
75 g sweetcorn, frozen or canned
1 pinch salt, or more according to taste
1 serving pepper, freshly ground
1 sprig parsley, fresh, chopped, to garnish (optional)


Instructions


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.

Tips

Home-made croutons will work perfectly with this dish - just remember to add the extra Points values