Vegetable Soup

Ingredients:

• 50g butter

• 1 ½ litres of chicken or vegetable stock

• 1 leek, trimmed top & bottom, outer layers peeled &  sliced

• 2 carrots, peeled & diced

• 2 potatoes, peeled & diced

• 2 parsnips, peeled & diced

• 1 head of broccoli, cut into florets

• 1 celery stick, diced

• 1 400g can of diced tomatoes

• 1 bay leaf

• Sprig of rosemary

• 3-4 tablespoons olive oil

• Season to taste.

Method:

• Add the olive oil to a large pan & heat on a medium setting.
• Add the leek & garlic. Cook until soft.
• Add the remaining vegetables, bay leaf, tinned tomatoes, rosemary & chicken or vegetable stock. Season to taste.
• Bring to boil & then reduce heat to low/medium. Simmer for 45-60 minutes.
• Serve immediately with crusty bread.