Garden vegetable soup
Prep:
15 mins
Cook:
20 mins
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)
