2 teaspoon olive oil
1 teaspoon of sunflower oil
2 onions, chopped
1 celery stick, chopped
200 grams squash, peeled, deseeded and diced
150 grams carrots, julienne
175 grams potatoes, diced
500 ml broccoli
100 grams sweet corn, peas or French beans
2 tomatoes, peeled, deseeded and diced
500 ml milk
3 teaspoons fresh herbs (basil, oregano, fennel, dill or parsley), chopped
In a large saucepan heat the olive and sunflower oil, add the onions and stir until sizzling. Adjust the heat to very low and cook for 10 minutes, stirring occasionally, until the onions are very soft and translucent. Add the celery, winter squash, carrots and potatoes. Heat until sizzling, reduce the heat and cook for a further 5 minutes, stirring occasionally.
Add the stock and the bay leaf, bring to a boil and simmer, covered, for 7-8 minutes until the potatoes are almost cooked.
Add the broccoli, sweet corn and tomatoes. Return to a boil and cook vigorously for 2-4 minutes or until the broccoli is just tender.
Stir in the milk and herbs, season to taste, and serve.