Versatile Vegetable Soup 

This is a great soup for using up vegetables; you can use a combination of any veg you have in the bottom of the fridge! 


 400g vegetables (such as onions, celery, carrots, parsnips), chopped 

600g potatoes, peeled and cubed 

1tbsp oil 

2.5 pints vegetable/chicken stock 

Crème fraiche to garnish  



  •  Fry the chopped vegetables with the potatoes in oil for a few minutes until they begin to soften                                                                           –  
  • Add the stock and simmer for approx. 20 minutes. 
  • Blend until smooth, and then season. 
  • Serve topped with a dollop of crème fraiche.


Cooks tip: 

A good stock will make this into something special, if you are using just one type of vegetable e.g parsnip, onion, mushroom, use half milk and half stock for a beautiful creamy soup. 

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