Autumn vegetable soup

Soup
POINTS Value: 1
Servings: 6
Preparation Time: 15 min
Cooking Time: 30 min
Level: Easy




Ingredients

5 spray low-fat cooking spray
1 medium chopped onion
1 medium chopped carrot
350 g chopped swede
350 g celeriac chopped
2 portion stock cube, vegetable, dissolved in 850ml hot water
2 level tablespoon cornflour
425 ml skimmed milk
125 g sweetcorn, frozen or canned
1 pinch salt, and freshly ground black pepper
6 sprig parsley, to garnish



Instructions
1. Spray a large saucepan with low fat cooking spray. Add the onion, carrot, swede and celeriac and cook gently for about 3 minutes.


2. Pour in the vegetable stock. Heat until just boiling, then simmer for 15-20 minutes, until the vegetables are tender.


3. 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, stirring constantly, until the soup thickens and begins to boil.


4. Season to taste with salt and black pepper, then ladle into warmed soup bowls. Serve, garnished with parsley sprigs.