Ingredients
1 tablespoons oil
2 medium onions, sliced
225 gram (8 ounce) carrots, sliced
225 gram (8 ounce) potatoes, diced
225 gram (8 ounce) parsnips, sliced
1 red pepper, sliced
4 sticks of celery, sliced
25 gram (1 ounce) butter
40 gram (1 1/2 ounce) plain flour
450 millilitre (3/4 pint) vegetable stock
400 gram tin tomatoes
3 tablespoons tomato purée
5 teaspoon Hot Paprika
1/2 teaspoon Marjoram Herb
1/4 teaspoon salt
2 tablespoons soured cream
