Ingredients:
100g carrots, scraped and grated
3 celery sticks, grated
100g spinach or watercress, shredded
1 large onion, finely chopped
1.2l water
1 tbsp parsley, chopped
salt and freshly-ground black pepper, to taste
4 tomatoes, blanched, peeled and chopped
pinch of sugar
1 green bell pepper, cored, de-seeded and finely chopped
1 tbsp plain flour
120ml whole milk
Method:
Combine the carrots, celery, spinach (or watercress), onion, water and parsley in a saucepan. Season to taste with salt and black pepper and bring to a boil. Reduce to a simmer and cook for 25 minutes.
At this point, add the tomatoes, sugar and green bell pepper. Bring back to a simmer and cook for 10 minutes more, or until all the vegetables are tender.
Whisk the flour into the milk until smooth (use a heat-proof bowl). Whisk in 300ml of the stock from the soup to temper then pour the mixture back into the soup and stir to combine.
Bring to a boil, stirring constantly. Take off the heat and immediately ladle into warmed soup bowls. Serve.
