Post on 02-Jan-2016
© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
Ingredients
1 onion, chopped 1 carrot, diced 1 leek, sliced 1 potato, cubed 2 celery sticks, in 2 cm lengths 25g butter 25g flour 1 vegetable stock cube 500ml water, boiling
© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
EquipmentChopping board, knife, vegetable peeler, saucepan, weighing scales and measuring jug.
© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
2. Top and tail the carrot, then peel and dice.
© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
3. Top and tail the leek, then slice.
© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
6. Heat the oil in a saucepan and fry all the vegetables, except the potatoes, for 5 minutes.
© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
7. Stir in the flour and cook for 2 minutes.
© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
8. Dissolve the stock cube in the boiling water.
© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
9. Add the water to the saucepan and bring to the boil.
© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
10. Add the potatoes and simmer for 30 minutes.