1handfulchopped fresh or 1 tablespoon dried parsley
Instructions
Prepare your vegetables - wash, peel and cut all veggies (apart from the pea) into small pieces (dices). The potatoes can be slightly bigger than the rest of the veggies, as they cook much quicker.
Get your stock ready and bring it to boil, keep on medium-high heat afterwards.
At first, add the carrots, toss and cook for 5 minutes. Stir in the knob of butter and leave to melt.
Add the pepper and frozen peas, cook for another 5 minutes and then add the potatoes.
Fill a regular-sized cup with ⅓ water, add the flour and mix it with a fork until you get a smooth, dough-like texture. This will be used as a soup thickener.
Make sure the soup is boiling (bubbling). Bring it to higher heat if needed. Pour in the flour mixture whilst stirring until it's fully absorbed in the soup.
The soup should get thicker in about a minute or so. Cook for another 5 minutes.
Season with salt and pepper and decorate with fresh or dried parsley. Enjoy!
Notes
Butter gives the soup a nicer flavour. If you're vegan, add a knob of plant-based margarine.For a gluten-free soup, use cornflour instead of regular plain flour.