Ingredients:

• 2 tablespoons lactose free butter or margarine
  
• 1 medium onion – chopped
  
• 1 green pepper – chopped
  
• 150g mushrooms – sliced
  
• 1 tablespoon of plain flour
  
• 1 large potato – peeled, finely diced and boiled for 10 minutes
  
• 400g sweetcorn – tinned or frozen
  
• 300ml water
  
• 1 vegetable stock cube
  
• Large pinch of salt
  
• Large pinch of ground black pepper
  
• 1 tablespoon fresh chopped parsley
• ½ litre KARA Dairy Free Milk

Method:

1. Cook, onion, peppers and mushrooms for 5 minutes in the butter/margarine at a low heat until they are soft but not brown.
   
2. Remove from the heat and stir in the flour to make a paste.
   
3. Slowly add the water to make a smooth thick liquid
   
4. Add the crumbled stock cube, potato, sweetcorn and KARA Dairy Free Milk.
   
5. Cook over a low heat for 20 minutes.
   
6. Add the parsley and seasoning just before serving.