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