Chunky Vegetable Soup

Ingredients

1 Potato
1 Carrot
2 Sticks Of Celery
1 Onion
2 Garlic Cloves
1 Chicken Stock Cube
2 Teaspoons Mixed Herbs
½ Teaspoon Salt
½ Teaspoon Pepper
1 Level Tablespoon Cornflour
750ml Water
Vegetable Oil

Method

Peel and finely chop all vegetables and fry them to soften for about 10 minutes.
Dissolve the stock cube in 125ml of boiling water, make up to 750ml with cold water.
Add stock to the pan along with the salt, pepper & mixed herbs. Bring to the boil and then simmer for about 25 minutes until all the vegetables are soft.
Blend the cornflour with 4 tablespoons of cold water until smooth. Pour into the soup stirring all the time. Bring the soup to the boil and then simmer for 4 minutes.
If you want to have a smooth soup blend place in a blender.

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