Vegetable Soup (Fast Cook)

Ingredients

15g / ½ oz butter or margarine
100g / 4oz coarsely grated onion
100g / 4oz coarsely grated carrot
100g / 4oz coarsely grated parsley
1 chicken stock cube
425g / 15oz can tomato juice
150ml / ¼ pint water
1 tbspn. chopped parsley
300ml / ½ pint milk
50g / 2oz quick-cook macaroni
Salt and pepper

Method

1. Melt the butter or margarine in a large saucepan, add the onion, carrot and parsnip and stir over moderate heat until the vegetables are soft
2. Crumble in the stock cube, add the tomato juice, water and parsley and stir well
3. Bring to the boil, cover and simmer for 10 minutes
4. Add the milk, bring back to the boil, stir in the pasta and cook gently, covered, for further 10 minutes, stirring occasionally
5. Add salt and pepper to taste