A Vegetable Soup Recipe
2 trimmed and cleaned leeks
2 medium carrots
1 onion
2 sticks of celery
1 medium sized potato
Tablespoonful of fresh parsley
Black pepper
1 good quality stock cube

Chop all the vegetables into small chunks...about the size of a walnut. Put the potato to one side.
Melt a knob of butter...about the size of a walnut...in a pan.
Add the veggies...stir on a low heat for about five minutes.
Add the stock following the directions on the cube.
Cover the pan and cook slowly over a low heat for about 45 minutes.
Add the chopped potato.
Cook for a further five minutes or until the potato is cooked.
Put the entire contents of the pan in a blender and whizz until blended.
Pour into saucepan...add a good screw of black pepper to taste.
Serve very hot with fresh crusty bread.
There'll be some left-over for the next day. Cook a handful of lentils and then add to soup...heat thoroughly.
Add a tin of mixed beans...and heat through.
For carnivores...crispy bacon or cooked chicken cut into small cubes.
Make small dumplings and add to soup while it's reheating.
2 oz of vegetable suet
4 oz of plain or all purpose flour
Pinch of salt
Mix together with enough water to form balls...drip the water in bit by bit...it shouldn't be sticky.
Coat your hands with flour...roll the mixture into small balls about the size of a golf ball...when the soup is really hot drop dumplings in...put a lid on the saucepan. Ready in 20 minutes.
Garlic Bread
1 fresh bread roll
1 clove of garlic
Butter...about a tablespoon
Peel the clove of garlic and mash into the butter...use the blade of a knife...add a tiny pinch of salt.
Open the roll and put the butter and garlic mix inside. Wrap the roll with cooking foil. Put in a hot oven for 10 minutes.
Serve with a bowl of the soup.