Ingredients

• 200g of chopped garden vegetables such as onions, leeks and carrots
• 300g of potatoes, cubed
• 1 tbsp of oil
• 700ml of vegetable or chicken stock
• Crème fraiche and fresh herbs, to serve (optional)

Method

Step 1

Heat your oil in a large saucepan and then add your chosen vegetables and cubed potatoes. Fry these for a few minutes until they begin to soften.

Step 2

Now, pour in the stock, bring to the boil and then lower the heat to simmer for 15-20 minutes until the vegetables are tender but not soggy.

Step 3

Using a handheld blender, whizz up until smooth, then season to taste.

Step 4

Serve your soup with a dollop of crème fraiche and some fresh herbs (optional). This soup will freeze (without the crème fraiche) for up to one month.

Step 5

Enjoy! We’d love you to share your favourite veggie recipes with us over on our Facebook page, or email us at marketing@hslchairs.com.