2 carrots,
2 turnips
1 small courgette
1 leek
1 potato
1 stick celery
1 clove garlic
20g butter, salt, pepper
1 litre water
2 sprigs parsley
(serves 4)
Peel and wash all the vegetables (do not peel the courgette) and slice finely. Melt the butter in a saucepan and add the vegetables. Cook for 4-5 mins. On a low heat, stirring continuously. Add salt and pepper and pour in 1 litre of very hot water, bring to the boil and simmer for 25 mins. Chop the parsley and sprinkle over soup just before serving.
Add an extra little touch with a spoon of fresh cream