• 3 large carrots or 4-5 smaller ones
  • 1 large parsnip or 2 smaller ones
  • 1 small turnip
  • The inside stalks of a celery including the leaves
  • 1 medium leek
  • 1 large onion
  • 1 can of cannellini beans drained and rinsed
  • 2 heaped tsps of tomato puree
  • Parsley fresh or dried
  • 1 Bayleaf
  • 1 heaped tsp of corn flour dissolved in a tbsp of water
  • 2 knorr chicken or vegetable stock cubes
  • Salt and white pepper to taste


  • STEP 1
    Chop all the vegetables and place in saucepan or pressure cooker and cover with water (not quite covererd if in a pressure cooker)
  • STEP 2
    Bring to the boil and simmer until all the vegetables are soft (about 10 minutes in the pressure cooker)
  • STEP 3
    Add bayleaf, 2 stock cubes, parsley, salt and pepper, tomato puree, cannellini beans and simmer for a further 5 minutes
  • STEP 4
    Add the dissolved corn flour stirring all the time and bring back to the boil a couple of minutes

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