Try a basic soup recipe that can be adapted for whatever veg you’ve got in the fridge. Serve with creme fraiche and fresh herbs
Prep:10 mins
Serves 2
200g chopped vegetables such as onions, celery and carrots300g potatoes, cubed1 tbsp oil700ml stockcrème fraîche and fresh herbs, to serve
STEP 1Fry the vegetables and potatoes in a pan with the oil for a few minutes until beginning to soften.STEP 2Cover 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.
