Vegetable soup has been around any years and continues to be a quick and easy dish.
They are plenty of alternatives such as tomato and chicken bit today we’ll be focusing on the veggie option.
Once made, the soup will freeze for up to a month.
Ingredients
- 200g chopped vegetables such as onions, celery and carrots
- 300g potatoes, cubed
- 1 tbsp oil
- 700ml stock
- crème fraîche and fresh herbs, to serve
Example.
Method
- Fry the vegetables and potatoes in a pan with the oil for a few minutes 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. Simple!
