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

Nutrition: per serving

  • kcal218
  • fat7g
    low
  • saturates6g
  • carbs32g
  • sugars7g
  • fibre6g
  • protein4g
  • salt0.9g
    low
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Method

  • step 1

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

  • step 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.

RECIPE TIPS
USE A SOUP MAKER

Save time and effort by putting all your ingredients in a soup maker and whizzing up a delicious soup in no time. Read our review on some of the best soup makers available.

Recipe from Good Food magazine, November 2008

Authors

Good Food team
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Overall rating

A star rating of 4.7 out of 5.89 ratings
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