Packed with veg- it’s a nice easy one to do for a quick lunch. Serve with bread or crackers or just on its own! Adapt it however you like- throw in whatever you have left in the cupboard- it’s hard to get it wrong!

Ingredients-

One onion

One small leek

One stick of celery

Butter

2 carrots

1-2 small parsnips

2-3 potatoes

1/3 of a swede

750ml Vegetable stock (choose gluten free stock cubes to make this recipe gluten free)

Fresh parsley

Salt & pepper to taste

Yoghurt

Melt a large nob of butter in a pan

Cook the onion, celery and leek on a low heat for 5-10mins to soften

Meanwhile- Chop the vegetables relatively small (don’t worry how pretty or even they are as they’ll all get blended later!)

Add the veg to the pan and stir everything together

Reduce the heat even more and put the lid on the pan. Cook for another 5-10mins to sweat the veg.

Add enough stock to cover all the veg (around 750ml)

Chop a few handfuls of parsley

Add most of the parsley to the pan (leaving enough to sprinkle on top later)

Bring to the boil then reduce to a simmer and leave for 10-20mins until all the veg is soft.

Begin to blend everything together

Add a splash of milk to thin out the soup and add a touch of creaminess

Serve with a swirl of yoghurt and some more parsley!

For baby- serve fingers of bread dipped in the soup!