Country vegetable soup

Ingredients

• 2 tablespoons vegetable oil
• 1 onion finely chopped
• 1 carrot diced
• 1 celery sliced
• ½ stick leek sliced
• 1 potato cut into small cubes
• 1 small parsnip, cut into small cubes
• 1 tablespoon minced garlic and ginger
• 1 vegetable stock cube
• 100 ml milk
• 1 teaspoon corn flour mixed in 2 teaspoons cold water
• 50 g de-frozen green peas
• Parsley for garnishing
• Salt and pepper to taste

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Preparation

• Heat oil in a pan sauté onion, leeks, minced garlic and ginger for 3-4 minutes.
• When onion and leeks are soft and changing to golden color, add potatoes, carrots, celery and parsnip stir well for 3 more minutes.
• Add one bowl of water, soup cube, milk bring to boil for about 5 minutes. When soup starts simmering add corn flour mixture, salt and pepper to taste stir well until soup thickens a bit.
• Turn off heat add green peas and parsley. Ladle the soup into bowls.
  
• Depending on your preference, serve this soup with roasted garlic bread and cheese.

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