Method

1. Heat 1 tablespoon of olive oil and the margarine in a large saucepan.
2. Chop the onion, carrot, celery, leek and turnip into small pieces, around 1cm cubes.
3. Sauté all the vegetables in the oil for 10 to 15 minutes over a low heat, stirring occasionally. Keep in mind our tips on cooking vegetables safely.
4. Add the chopped clove of garlic, 1 tablespoon of herbs and 1½ pints of vegetable stock
5. Bring the soup to the boil and simmer for about 40 minutes.
6. Taste your vegetable soup to see if it needs extra salt or pepper.
7. You can eat the soup as it is or cook it for another 20 minutes and liquidise it to make a smooth soup.
8. Add some chopped fresh parsley and serve.