Versatile veg soup

crème fraîche healthy leftover leftovers low fat lunch onion onions potato potatoes soups using up veg vegetable soup vegetarian

N/A

Source

Ingredients

200g chopped vegetables such as onions, celery and carrots

300g potatoes, cubed

1 tbsp oil

700ml stock

crème fraîche and fresh herbs, to serve

Method

Fry the vegetables and potatoes in a pan with the oil for a few minutes until beginning to soften.

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 one month.