CHUNKY VEG

Lots of different veg in this recipe and therefore a little more prep time required. The biggest drain on time is that you have to soak the peas, barley and lentils overnight. It's well worth the effort though!

Ingredients :

• 4 Large Carrots (sliced)
• 2 Large Leeks (sliced)
• 2 Medium Parsnips (chopped)
• 6 Medium Potatoes (cubed)
• 1 Red Onion (finely chopped)
• 2 Stock Cubes
• Dried Peas, Barley, Lentils (3 small cups)
• Tomato Puree

Method :

To give this soup some real body, I decided to buy some dried peas, barley and lentils. I got mine in a pack from Sainsbury's called "Country Mix" or something like that. Unfortunately, you have to soak them in a pan (medium size) filled with cold water overnight - so do that first.

The next day, drain the water from the soaking veg and refill with fresh boiling water. Boil for 10 minutes, then put on simmer for a further 40 minutes. Because carrots always seem to take ages to cook properly, I added my sliced carrots to this mix. I suggest you do the same.

While you're preparing the rest of the veg, have a kettle of water coming to the boil for the stock. Place your finely chopped onions and sliced leeks into a large pan with three tablespoons of butter or oil and cook on a low heat for 2 or 3 minutes, stirring regularly until softened but not browned. Then add the  potatoes and parsnips and cook for a further 3 minutes.

Pour your boiling water from the kettle into a measuring jug containing the 2 stock cubes - 1.5 to 2 pints will be enough. Stir to dissolve the cubes and then pour it all into the pan. Bring the pan to boil then reduce the heat to allow the soup to simmer for around 20 minutes or until all the vegetables are tender. Stir occasionally and make sure it's simmering and not boiling!

When the soup has simmered and is ready, drain the medium pan of mixed veg and add the contents to the large soup pan and stir it all in, adding some concentrated tomato puree to colour the stock. Cook for a further 5 minutes.

Before you blend the soup, use a slotted ladle to "reserve" some of that chunky veg - about half of it. Store it in a pan while you blend what's left in the large soup pan. Once you finished blending, return the chunky veg to the pureed soup.

Season to taste and serve in warmed soup bowls with some nice crusty bread.