Versatile veg soup
- Preparation and cooking time
- Serves 2
- 200g chopped vegetables such as onions, celery and carrots
- 300g potatoes, cubed
- 1 tbsp oil
- 700ml stock
- crème fraîche and fresh herbs, to serve
- 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.