Honey Mustard Winter Vegetable Soup

It's December. It's pretty chilly. Lets make soup. Grab some veggies - I went for parsnip, carrot and potato (and onion, don't forget the onion). It doesn't matter how much - the more people you're feeding the more veg you need. 

Chop your veggies.

 Fry your onions and add the rest of your veg after about five minutes. Don't let them brown too much, just soften then. Cover the vegetables with boiling water.

Add a spoonful of stock, a drizzle of honey and a blob of mustard. This is going to give the soup the taste of the honey mustard roast vegetables you have with a Sunday dinner.

When it's bubbled for half an hour, whizz it with a handheld blender until all the lumps and bumps are gone.

Serve in your favourite mug with some fresh bread. A quick, healthy lunch that will warm you right up! I love thick winter soups like this, but what's your favourite soup?