Name: Chunky vegetable soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoon oil; 1 chopped onion; 4 thin slices, chopped prosciutto; 1/4 cup plain flour; 1 litre chicken stock; 1 cup milk; 300 gram potatoes, peeled, cut into 1cm cubes; 1 head broccolini, cut into florets, stalk thinly sliced; 400 gram can corn kernels, drained; 1 teaspoon fresh thyme leaves, plus extra to serve; crusty bread rolls, to serve

Chunky vegetable soup

A quick and nourishing winter vegie soup. Packed hot into a thermos, this is a wonderful homemade work or school lunch.

Serves 6

Prep

10M

Cook

20M

Total

30M

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Ingredients

2 tablespoon oil

1 chopped onion

4 thin slices, chopped prosciutto

1/4 cup plain flour

1 litre chicken stock

1 cup milk

300 gram potatoes, peeled, cut into 1cm cubes

1 head broccolini, cut into florets, stalk thinly sliced

400 gram can corn kernels, drained

1 teaspoon fresh thyme leaves, plus extra to serve

crusty bread rolls, to serve

Method

1.In a large heavy-based saucepan, heat oil on high. Saute onion and prosciutto for 3-4 minutes or until onion is tender.

2.Stir in flour and cook for 1 minute. Remove from heat. Gradually add stock and milk, stirring until smooth. Mix potato through.

3.Return to heat and bring to the boil. Reduce heat to medium and simmer for 4-5 minutes, stirring occasionally, until potato is almost tender.

4.Add broccolini, corn and thyme. Simmer 4-5 minutes, until broccoli is just tender. Season to taste. Serve with bread rolls.

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Ingredients

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