1. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Oldbury Wells Vegetable Soup

2. © British Nutrition Foundation 2006www.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

3. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Equipment Chopping board, knife, vegetable peeler, saucepan, weighing scales and measuring jug.

4. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Method 1. Peel and chop the onion.

5. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 2. Top and tail the carrot, then peel and dice.

6. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 3. Top and tail the leek, then slice.

7. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 4. Peel and cube the potato.

8. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 5. Cut the celery.

9. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 6. Heat the oil in a saucepan and fry all the vegetables, except the potatoes, for 5 minutes.

10. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 7. Stir in the flour and cook for 2 minutes.

11. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 8. Dissolve the stock cube in the boiling water.

12. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 9. Add the water to the saucepan and bring to the boil.

13. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 10. Add the potatoes and simmer for 30 minutes.

14. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 11. Serve.

15. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub For further recipes, go to: www.nutrition.org.uk/cookclub © British Nutrition Foundation 2006