Best Vegetable soup ever
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 10oz/280g carrot, diced
- 10oz/280g swede, diced
- 2 onions finely chopped
- 1 1/4 pint/ 700ml chicken stock ( I use 4 x chicken oxo cubes)
- pinch Tarragon (about 1/2 tsp dried)
- white pepper to taste
- 1/4pt semi-skimmed milk
Method
- STEP 1Simply place everything into a pan apart from the milk, bring to the boil then cook / simmer until the vegetables are tender.
- STEP 2Take off the heat, stir in the milk and re-heat but do not boil. Serve with crusty buttered bread but no salt is needed in this recipe at all. Will re-heat if there are left overs.
