A versatile and easy to prepare vegetable soup recipe that’s great for using up the veg in your fridge. It’s the perfect companion for your food pot, too. Say goodbye to boring, soggy sandwiches.
1 tbsp vegetable oil
700 ml of vegetable stock
300 g potatoes, cut into cubes
200g of chopped vegetables (carrots, onions, leeks, celery, tomatoes)
Preparation time: 10 minutes
Cooking time: 15 minutes
· Heat the oil in a large saucepan over a medium heat. Add the vegetables and potatoes and fry for a few minutes until they begin to soften.
· Pour over the vegetable stock. If you’re using a stock cube, you’ll need 1 ½ cubes for 700 ml of water. Allow the mix to simmer for 15 minutes or until the veg is tender.
· Once tender, use a stick blender to blend the soup until it is smooth. If you don’t have a stick blender, you could transfer the soup to a food processor. Alternatively, you can use a soup maker.
· Season to taste (if you like) and top with a sprig of parsley.