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Creamy vegetable soup #2

Calories per serving 125.
Vegetarian Recipe

ingredients

serves 6.
225 g (8 oz) carrots, diced
225 g (8 oz) swede, diced
35O g (12 oz) green cabbage, such as savoy, shredded
1 onion, chopped
225 g (8 oz) potatoes, diced
100 g (3 1/2 oz) frozen peas
400 g can of chopped tomatoes
850 ml (1 1/2 pints) vegetable stock
300 ml (10 fl oz) skimmed milk
salt and freshly ground black pepper

method

1. Put the carrots, swede, cabbage, onion, potatoes, peas, chopped tomatoes and stock in a large saucepan.

2. Bring to the boil. Reduce the heat and simmer for 30 minutes.

3. Transfer the soup to a food processor or liquidiser in batches, and blend until smooth.

4. Return it to a clean saucepan, season to taste and then stir in the milk.

5. Heat the soup through and serve.

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