Ingredients

2 tablespoon olive oil

1 leek, trimmed, washed, thinly sliced

2 carrots, finely chopped

2 celery stalks, trimmed, sliced

1 small swede, peeled, chopped

1 litre chicken stock

2 cup water

1/3 cup soup mix, rinsed

300 gram can corn kernels, drained

100 gram green beans, trimmed, chopped

1 zucchini, chopped

2 tablespoon chopped parsley

croutons, to serve

Method

1.Heat oil in a large saucepan on high. Saute leek, carrot, celery and swede for 4-5 minutes until leek is tender.

2.Add stock, water and soup mix. Bring to boil. Simmer, covered for 35 minutes.

3.Stir in corn, beans and zucchini. Season to taste. Simmer, uncovered, for a further 5-10 minutes. Remove from heat. Stir parsley through soup. Serve topped with croutons.

Use a finely chopped onion if you don’t have a leek. Make croutons by toasting crestless bread and cutting into cubes. Alternatively, fry cubes of bread in a little oil or butter until golden.
Note

Women's Weekly Food