CREAMY VEGETABLE SOUP
SERVES 4 PREP 15 MINS COOK 25 MINS
• 1 tbsp olive oil • 1 leek, white part only, sliced • 1 carrot, sliced • 1 celery stalk, sliced • 1 red capsicum, chopped • ¼ cup plain flour • 1.5 litres chicken stock • 400g can corn kernels, drained • 400g can chickpeas, rinsed, drained • 150g green beans, cut into 4cm pieces • ½ cup reduced-fat cream • chopped parsley, to serve 1 In a large saucepan, heat oil on high. Cook leek, carrot, celery and capsicum 1-2 mins until beginning to soften. Stir in flour and cook 1 min. Remove from heat.
2 Gradually stir in stock until smooth. Return to heat and cook, stirring, until boiling. Reduce heat to low and simmer 15…
