2tsp olive oil
2 onions , finely chopped
1stick of celery, finely chopped
4 carrots, cut in lengths - julienne style
2 potatoes, diced
500ml vegetable stock
1 bay leaf
1 courgette, sliced
150g broccoli florets,
100g peas, green beans or sweetcorn
10 cherry tomatoes, halved
500ml semi- skimmed milk
3tbsp fresh herbs- basil,parsley,dill
In a large saucepan heat the butter and oil and cook the onions until soft, about 10 minutes.
Add the celery,carrots and potatoes.
Cook together for about 5 minutes, stirring occasionally and then add the stock.Put in the bay leaf and bring to the boil .Then turn the heat down and put the lid on, simmer gently until the potatoes and carrots ard soft, about 7-8 minutes.