Ingredientes:
4 sticks celery - diced
120g (4 oz) mushrooms – washed and sliced
4 Peppercorns
1 medium carrot – diced
1 medium potato – diced
1 small turnip - diced
1 medium onion – finely chopped
4 tablespoons MCT Oil
30g (1 oz) plain flour
Salt and pepper
600mls (1 pint) liquid skimmed milk
¼ teaspoon Marmite
Serves: 6
Note: The soup may be served with croutons, made by frying cubes of bread in MCT Oil until crisp and golden. Check with your Dietitian what bread you are allowed.
Method:
Fry all vegetables in the oil for 5 mins
Stir in the flour and cook for a minute
Gradually add milk, stirring well and bringing to the boil after each addition
Cover and simmer for 30 minutes
Add Marmite and season to taste
