Winter Vegetable Soup

(SERVES 6)

• 2 onions, finely chopped
• 25g/1 oz/2 tbsp low-fat spread
• 2 large carrots, finely diced
• 1 small swede (rutabaga), finely diced
• 1 potato, finely diced
• 1 leak, thinly sliced
• 600 ml/1 pt/ 2 ½ cups vegetable stock cubes
• 1 bay leaf
• Salt and freshly ground black pepper
• 100 g/4 oz/1 cup frozen peas
• 300 ml ½ pt/ 1 ¼ cups skimmed milk
• 15 ml/1 tbsp cornflour (cornstarch)

Fry (sauté) the onions in the low-fat spread for 2 minutes until soft but not brown. Add the remaining prepared vegetables and toss for 1 minute. Add the stock, bay leaf and a little salt and pepper. Bring to the boil, reduce the heat, part cover and simmer gently for 15 minutes. Add the peas and cook for further 3 minutes. Blend a little of the milk with the corn-flour until smooth. Stir in the remaining milk. Add to the pan and bring to the boil, stirring, until thickened slightly. Simmer for 2 minutes. Discard the bay leaf. Taste and re-season if necessary. Ladle into warm bowls and serve.