Versatile veg soup

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

Ingredients

• 200 g chopped vegetables such as onions, celery and carrots
• 300 g potatoes, cubed
• 1 tbsp oil
• 700 ml stock
• crème fraîche and fresh herbs, to serve

Steps

1. Fry the vegetables and potatoes in a pan with the oil for a few minutes until beginning to soften.
2. 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.