- 200g chopped raw vegetables, such as onions, celery and carrots
- 300g potatoes
- 1 tbsp oil
- 700ml stock
- crème fraîche and fresh herbs, to serve
1. Fry the chopped raw vegetables with the potatoes, peeled and cubed, in a little oil for a few mins until beginning to soften.
2. 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. Will freeze for up to 1 month.#
Recipe & Image Credit: http://www.bbcgoodfood.com/recipes/8029/versatile-veg-soup