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| Creamy Vegetable Soup. |
| Ingredients; |
| Three pints of water Stock Cube Desert Spoon mint sauce 3 medium carrots 2 medium parsnips 1 large onion 1 small turnip 1 leek 1/2 pint semi-skimmed milk |
| Method. |
| Crumble the Stock cube into the water in a large pan and add the mint sauce. Clean and chop all the vegetables and add to the pan, bring to the boil until the vegetables are tender. Liquidize the vegetables along with all the stock and the milk then return to the pan. Heat until boiling then serve. |
| 1 WW Point per serving |
| Serves 4. |
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