Fry 1 chopped onion and a thumb-sized piece grated ginger in 1 tbsp olive oil for 5 mins until softened. Add a 1kg pack frozen vegetable casserole mix (carrots, swede, parsnips, leeks, turnips etc) with a few finely chopped rosemary sprigs.
Cover with 2 litres hot vegetable stock, bring to the boil, then simmer for 30 mins until veg is tender. Add 50ml milk and season well. Blend the soup and serve with black pepper and lots of crusty bread.
85 kcals, protein 3g, carbs 10g, fat 4g, sat fat 1g, fibre 4g, sugar 7g, salt 1.8g