Scottish Oaty Vegetable Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 medium carrot, chopped
1 medium turnip, chopped
1 medium onion, chopped
1 leek, trimmed and chopped
30 g medium oatmeal
570 ml meat stock or 570 ml vegetable stock
400 ml milk
salt and pepper
chopped parsley

Preparation

Add vegetables to olive oil and 'sweat' them over a very gentle heat, with the lid on, for five minutes, until just coated and softened.
Stir in the oatmeal and cook for another minute or so, stirring to prevent sticking.
Pour in the stock and stir well.
bring to the boil, then reduce the heat and simmer, covered, for 45 minutes.
Add seasoning (if using) and parsley.
Finally, add milk (if using), reheat gently, and serve hot.