Serves: 2

1 x Medium-sized Potato
1 x Carrot
1 x Parsnip
250ml Vegetable Stock

Roughly chop up the potatoes, carrots and parsnips and cook them in a large heavy-based saucepan. Whilst the vegetables are cooking, take some vegetable stock and heat in readiness to add to the dish.

Once the vegetables have softened, remove from heat and drain. Return the vegetables to the saucepan and add the stock mixture. Reheat and serve.