© Food – a fact of life 2019

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Food a fact of life 2019 www.foodafactoflife.org.uk Ingredients 1 onion 1 carrot 1 leek 1 potato 1 celery stick 1 x 10ml spoon oil 600ml stock (water and stock cube) 1 x 15ml spoon coriander, chopped Equipment Chopping board Knife

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01
© Food – a fact of life 2019 www.foodafactoflife.org.uk Ingredients
1 onion
1 carrot
1 leek
1 potato
1 celery stick
1 x 10ml spoon oil
600ml stock (water and stock cube)
1 x 15ml spoon coriander, chopped Equipment
Chopping board
Knife
Vegetable peeler
Measuring spoons
Saucepan
Measuring jug This recipe is from the original Licence to Cook programme and is provided under the Open Government Licence. Vegetable soup<br>
02
© Food – a fact of life 2019 www.foodafactoflife.org.uk Peel and chop the onion. Top and tail the leek, then slice. Peel and cube the potato. Top and tail the carrot, then peel and dice. This recipe is from the original Licence to Cook programme and is provided under the Open Government Licence. Method<br>
03
© Food – a fact of life 2019 www.foodafactoflife.org.uk Slice the celery. Add the stock to the saucepan and bring to the boil. Heat the oil in a saucepan and fry all the vegetables, except the potatoes, for 5 minutes. This recipe is from the original Licence to Cook programme and is provided under the Open Government Licence. Method Add the potatoes and simmer for 20 minutes.<br>