Needing no more effort than putting the vegetables into water to simmer, this delicious vegetable soup can be your quick and easy fix for lunch, dinner and maybe even breakfast.
Watch the video guide below:
- 300 g raw vegetables, chopped
- 300 g potatoes
- 1 tbsp oil
- 500 ml vegetable stock
- Salt & pepper, to taste
- Creme fraiche (sour cream)
- Fresh wansoy, chopped
- 1 tbsp garlic, chopped
Fry garlic and onions for a few minutes until golden brown. Add vegetable stock.
Add celery, carrots, pumpkin, potatoes, broccoli and herbs (thyme).
Simmer and cover to cook for 10-15 mins until the vegetables are tender.
Blend until smooth. Season with salt and pepper and mix well.
Serve with a dollop of crème fraîche (sour cream) and some fresh herbs (fresh thyme and basil). Will freeze for up to 1 month.