Vegetable soup

1 onion

1 carrot

1 leek

1 potato

1 celery stick

1x 10ml spoon oil

1 stock cube and 600ml boiling water

1 x 15ml spoon coriander

Chopping board, knife, vegetable peeler, measuring spoons, saucepan, measuring jug.

1. Prepare the vegetables:

• peel and chop the onion;
• top and tail, peel and dice the carrot;
• top and tail, then slice the leek;
• peel and cube the potato;
• slice the celery;
• chop the coriander.

2. Heat the oil in a saucepan and fry all the vegetables, except the potatoes, for 5 minutes.

3. Add the stock to the saucepan and bring to the boil.

4. Add the potatoes and simmer for 20 minutes.

5. Stir in the chopped coriander and serve

• Try using a sweet potato.
• Vary the types of vegetables used depending on what is in season.
• Add canned or frozen sweetcorn or a can of beans.
• If you have a blender, blend the soup.
• Try adding different herbs and spices.