Garden vegetable soup

Prep: 15 mins
Cook: 20 mins
Garden vegetable soup
This is an easy way to use up all of the left over vegetables and herbs in your fridge and makes a very wholesome meal.
 

400g raw vegetables, including 1 onion, roughly chopped

1 garlic clove, finely chopped

300g potatoes, washed, peeled and roughly chopped

1 ½ tbsp olive oil

800ml vegetable stock

Salt and pepper

4 tsp crème fraiche

Fresh herb such as flat parsley or coriander as garnish, optional

In a large pot, fry the chopped raw vegetables with the potatoes, peeled and cubed, in the olive oil for a few minutes until they begin to soften.

Add in the garlic and cook for 1-2 minutes, stirring.

Cover with the stock and simmer for 20 minutes until the vegetables are tender.

Using a blender or food processor, blitz until smooth and season with salt and pepper.

Serve with a dollop of crème fraiche on each portion and some fresh herbs on top if using. 

Serves
4

Preparation Time
15 minutes

Cooking Time
20 minutes

Main ingredients
Dairy, Vegetables

Recipe Type
Dinner, Budget, Easy, Vegetarian, Left Overs

Special Info
Vegetarian

Level of Difficulty
Easy

This soup will freeze well for up to 3 months (without the crème fraiche)
 

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