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 Recipes, Vegetarian, Left Overs
Special Info
Vegetarian
Level of Difficulty
Easy