About this recipe:This soup recipe is simple, hearty, warming and incredibly good for you. It contains 5 portions of veg, it is very low in both calories and fat and (thanks to the spuds) is also filling. This particular recipe makes 3L of soup. Enough for 10 servings (soup for 2 people for 5 days). Obviously if you don't want that much soup, reduce ingredients proportionately. However, it keeps for up to a week in the fridge and you can freeze it.
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Method Prep:20min › Cook:30min › Ready in:50min
Warm the oil in a large casserole dish saucepan over a medium heat. Add your vegetables and potatoes and fry them over a medium heat, stirring as you go.
Once the vegetables have started to brown and soften add the 3L of stock (if you are using stock cubes/pots that equates to 4 dissolved in 3L of boiling water) along with your fresh, chopped herbs. Cover it with a lid and bring to the boil. Reduce the heat and allow to simmer for 20 minutes until the vegetables are tender.
Five minutes before the end of cooking time, season with freshly ground salt and black pepper. Finally, blitz it in a blender, or using a handheld liquidiser, to your desired consistency (I like it really smooth, some prefer it more chunky - follow your preference on amount of blitzing). Spoon into warmed bowls and serve up with a dollop of creme fraiche.