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
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.
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.