Instructions: Melt the butter in a heavy pan and sweat the onion in the covered pan until soft and golden. Add the potatoes, carrot and mixed vegetables. Cover with the water, add the salt, pepper and sugar.

Simmer covered for 30 minutes or until all the vegetables are tender. Stir in the milk mixed with the cornflour, and simmer for 3 minutes.

Stir in the chives or spring onion tops.

This soup keeps for 3 days in the fridge and will keep for 3 months if frozen.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.