Vegetable Soup

This is Robert's soup, one of the soups made by pupils for the Spaldwick Community Primary School Soup Competition.

• 50g (2oz) of English butter
• 200g (8oz) of potatoes
• 200g (8oz) of carrots
• 200g (8oz) of onion
• 400g (14oz) of tinned tomatoes
• 600ml (1 pint) of chicken sotck
• 300ml (½ pint) of milk
• salt and Pepper

• Knife
• Wooden Spoon
• Saucepan
• Blender

1. Wash peel and chop vegetables
2. Add the olive oil to the saucepan and add the vegetables
3. Cook gently until softened but not brown
4. Stir in the stock and bring to the boil
5. Simmer for 30-40 minutes or until the vegetables are tender
6. Sieve or liquidise the soup and return to the saucepan
7. Stir in the milk, salt and pepper and reheat
   
   Note: other vegetables may be used in season as well