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Ingredients

  • 200g chopped vegetables such as onions, celery and carrots
  • 300g potatoes, cubed
  • 1 tbsp oil
  • 700ml stock
  • crème fraîche and fresh herbs, to serve

Method

  • STEP 1

    Fry the vegetables and potatoes in a pan with the oil for a few minutes until beginning to soften.

  • STEP 2

    Cover with the stock and simmer for 10-15 mins until the veg is tender. Blend until smooth, then season. Serve with a dollop of crème fraîche and some fresh herbs. Will freeze for up to one month.

RECIPE TIPS
USE A SOUP MAKER

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Recipe from Good Food magazine, November 2008

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Overall rating

A star rating of 4.7 out of 5.105 ratings
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