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Vegetable Cream Soup

This delicious soup has a creamy texture yet uses no milk products.

ingredients

serves 6
50 ml (2 fl oz) olive oil
4 cloves garlic, finely chopped
1 onion, coarsely chopped
200 g (7 oz) green beans trimmed and quartered
125 g (5 oz) courgettes, peeled and coarsely chopped
125 g (5 oz) yellow squash, peeled and coarsely chopped
50 g (2 oz) carrots, sliced
125 g (5 oz) turnips, peeled and cubed
125 g (5 oz) celery, coarsely chopped
350 g (12 oz) potatoes, peeled and cubed
50 g (2 oz) leeks, finely chopped
25 g (1 oz) spinach, finely chopped
75 g (3 oz) baby peas, cooked
175 g (7 oz) butter beans, cooked
150 g (6 oz) jellied cranberry sauce
15 g (2 tbsp) parsley, finely chopped
15 g (2 tbsp) fresh basil, coarsely chopped
5 g (1 tsp) salt
pinch ground white pepper
1.5 litre (2 1/2 pt) water

method

1. In a large saucepan, combine all the ingredients. Mash with a fork.

2. Cover and simmer for 40 minutes over a low heat.

3. Mash again.

4. Replace the lid and simmer for an additional 20 minutes over a low heat.

5. Serve hot.

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