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
- 200g chopped vegetables such as onions, celery and carrots
- 300g potatoes, cubed
- 1 tbsp oil
- 700ml stock
- crème fraîche and fresh herbs, to serve
Method
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Fry the vegetables and potatoes in a pan with the oil for a few minutes until beginning to soften.
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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.