VEGETABLE SOUPCategories: Soups
50 g (2 oz) butter or margarine
225 g (8 oz) carrots, peeled and finely diced
175 g (6 oz) swede, peeled and finely diced
2 small leeks, trimmed, washed and finely sliced
25 g (1 oz) flour
450 ml (3/4 pint) chicken stock
300 ml (1/2 pint) milk
salt and pepper
chopped fresh parsley, to garnish
1. Put the butter into a 1.7 litre (3 pint) ovenproof glass bowl and microwave on HIGH for 45 seconds until the butter melts.
2. Add the vegetables and lightly mix together. Three-quarters cover with cling film and microwave on HIGH for 8-10 minutes until the vegetables begin to soften, stirring two or three times.
3. Stir in the flour and stock. Microwave on HIGH for 10-15 minutes until the vegetables are very soft. Stir in the milk and season well with salt and pepper. Microwave on HIGH for 2-3 minutes until hot but not boiling. Serve sprinkled with chopped parsley.