Prep time: 15min
Cooking time: 30min
2 sticks celery
125g button mushrooms
handful of small broccoli florets
600ml good chicken or vegetable stock
1 small tin sweetcorn
croutons to serve
First prepare the vegetables, peel, halve and finely chop the onion. Place in a large heavy based saucepan with the butter and cook over a medium heat for 10min stirring from time to time. Meanwhile peel, half lengthways and chop the carrot and courgette. Slice the celery. Remove the stalks and chop the mushrooms. Add the carrots, courgette, celery and mushrooms to the pan, cook stirring for another 5min, then carefully pour in the stock. Bring to the boil and then lower the heat and simmer for 20min. Add the broccoli and sweetcorn 10min before the end of the cooking time.
Serve with plenty of crunchy crotons of French bread and butter.