French Vegetable Soup

• 8 oz leaks, washed and chopped
• 1 oz butter
• 8 oz potatoes, chopped
• 8 oz carrots, chopped
• salt and pepper
• 1¾ pts water or vegetable stock
• chopped parsley

1. Melt the butter in a pan and add the vegetables. Stir for 2 - 3 mins until all the vegetables are well coated in butter.

2. Season, add water or stock and simmer for 20 mins.

3. Liquidise until blended but still reasonably textured. Sprinkle with chopped parsley and serve with wholemeal bread.

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