Versatile Vegetable Soup
- 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)
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.
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.
Using a handheld blender, whizz up until smooth, then season to taste.
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.
Enjoy! We’d love you to share your favourite veggie recipes with us over on our Facebook page, or email us at firstname.lastname@example.org.