CREAMY VEGETABLE SOUP
SERVES 4 PREP 15 MINS COOK 25 MINS PER SERVE 1800kj
✦ 1 tbsp olive oil
✦ 1 leek, white part only, sliced
✦ 1 carrot, sliced
✦ 1 celery stalk, sliced
✦ 1 red capsicum, chopped
✦ ¼ cup plain flour
✦ 1.5 litres (6 cups) chicken stock
✦ 400g can corn kernels, drained
✦ 400g can chickpeas, rinsed, drained
✦ 150g green beans, cut into 4cm pieces
✦ ½ cup reduced-fat cream
✦ chopped parsley, to serve
1 In a large saucepan, heat oil on high. Cook leek, carrot, celery and capsicum 1-2 mins until beginning to soften. Stir in flour and cook 1 min. Remove from heat.
2 Gradually stir in stock until smooth. Return to heat and cook, stirring, until boiling. Reduce heat to low and simmer 15 mins.
3 Stir in corn, chickpeas, beans and cream. Simmer 5 mins. Season to taste. Garnish with parsley.
TIP To turn this into a chicken and vegetable soup, add ½ barbecued chicken, skin removed and meat shredded, with corn in Step 3. Serve with chargrilled bread, if you like.