Veg soup

1 Vegetables

• Carrots
• Onions
• Potatoes
• Leeks
• Swede
• Parsnips

2 Stuff

• Plain flour - 3 tablespoons
• Salt and pepper
• 3 or more stock cubes
• Lea and Perrins or Soy Sauce
• Herbs as or if you fancy
• Cold Water enough to just cover veg

3 Almost vegetables

• Frozen peas
• Sliced mushrooms
• Pasta

Method

Peel and chop all item 1 vegetables. Potatoes are best chopped small, so they dissolve and thicken soup.

Put all chopped veg in large pan. If posh, sauté them in a little oil first to encourage sweetness. If not posh, don’t bother with sauté.

Whether chopped or sautéed, now sprinkle plain flour over and stir to coat veg. Add remaining item 2 Stuff to hearts content.

Bring whole lot to boil add item 3 almost vegetables if desired. Simmer nicely at a rollicking pace for at least 1½ hours. Best left to go cold and re-heated.