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  • 200 gm Potato, small cubed
  • 300 gm mixed Celery Onion and Carrot, all small cubed
  • 700 ml Stock 1 Veg cube, half Oxo cube
  • 2 Garlic cloves, chopped finely
  • 2 tbsp Olive Oil
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    Method

    • step 1

      Prepare the vegetables
    • step 2

      Heat the oil in the largest saucepan / stockpot Gently fry all the vegetables for 10 minutes to soften
    • step 3

      Make up Stock and add to Vegetables Simmer for 20 mins
    • step 4

      Remove some of the vegetables and set aside. Blitz the remainder in the Stock
    • step 5

      Return the saved cooked vegetables to the stock. Stir well and serve hot.
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