day 40/40 Lunch Idea's - Golden Vegetable Soup

Ingredients 

6oz/170g potato 

 1 large carrot     

1 medium leek 

1 stick celery    

1 large onion 

1½ pts water

 1 chicken stock cube

 Salt and freshly ground pepper 

1 level tsp plain flour (1 Syn)

1. Finely chop all the vegetables and dry-fry for 10 minutes (use a dash of water if they start sticking). 2. Add water, stock cube, salt and pepper. Simmer for 20 minutes. 3. Blend the flour with a little water and add it to soup, then simmer for 5 minutes. Blend the mixture in a liquidiser, reheat and serve.