Vegetable Soup

Ingredients:
200g chopped raw vegetables, such as onions
celery and carrots
300g potato
1 tbsp oil
700ml stock
crème fraîche and fresh herbs, to serve

Directions:

  1. Fry the chopped raw vegetables with the potatoes, peeled and cubed, in a little oil for a few mins 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 1 month.