Creamy Vegetable Soup

This simple dish is brimming with colourful veggies and will help boost your family’s five-a-day.

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A knob of butter
1 small onion, finely chopped
½ courgette, diced
½ red pepper, deseeded and diced
1 medium carrot, peeled and diced
600ml chicken stock
2 tbsp tinned sweetcorn
1-2 tbsp double cream
25g shell pasta
1 tsp cornflour


  1. Melt the butter in a saucepan. Add the onion, courgette, red pepper and carrot. Fry for 5 minutes. Add the stock, then simmer for 10 minutes.
  2. Cook the pasta in boiling water according to the packet instructions, drain and add to the soup together with the sweetcorn and double cream. Mix the cornflour with 2 tbsp of cold water, add to the soup and stir until thickened.

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