Thick vegetable broth

Ingredients

* 2 x tbsp light and mild olive oil for frying
* 450g/1lb frozen casserole mix vegetables (carrots, onions, swedes, turnip, celery)
* 50g/2oz frozen sweet corn
* 50g/2oz frozen peas
* 1 x tsp dried mixed herbs
* 300ml/1/2 pint water
* 1 vegetable stock cube
* 1 x 200ml Bottle Fortisip Neutral
* 2 x tbsp fresh chopped parsley

Servings: 2

Preparation

1. Gently fry frozen vegetables and herbs in vegetable oil for five minutes to soften. Add water and stock cube.
2. Cover and simmer for 20 minutes or until vegetables are tender.
3. Purée soup and return to pan with Fortisip Bottle Neutral and parsley. Gently warm, but do not boil.
4. Serve with crusty bread.

Nutritional intake

* Calories per serving: 390 kcal
* Protein per serving: 11.0 grams