Garden vegetable soup

Prep: 15 mins
Cook: 20 mins
Garden vegetable soup
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

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