Versatile veg soup
A basic soup recipe that can be adapted to whatever needs using up from the fridge
- Prep: 10 mins
Cook: 15 mins
- Serves 2
- Easy
Ingredients
- 200g chopped raw vegetables, such as onions, celery and carrots
- 300g potatoes
- 1 tbsp oil
- 700ml stock
- crème fraîche and fresh herbs, to serve
Method
-
Fry the chopped raw vegetables with the
potatoes, peeled and cubed, in a little oil
for a few mins until beginning to soften.
-
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 1 month.
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