Method

1. Wash, peel and dice carrots, turnips and parsnips
2. Wash and chop leeks, chop onion and slice mushrooms
3. Chop the tomatoes
4. Heat the oil in a large saucepan, and gently fry onion and mushrooms
5. Add carrots, turnips, parsnips and leeks and fry gently
6. Stir in the flour to absorb fat, gradually stir in the semi-skimmed milk
7. Add stock and bring to boil, stirring continuously
8. Add tomatoes, pepper and a pinch of salt if desired
9. Cover saucepan and simmer gently for about 45 minutes