Cracked black pepper & figgy bread
A fiery hit that goes well with cheese
Versatile veg soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g chopped vegetablessuch as onions, celery and carrots
- 300g potatoescubed
- 1 tbsp oil
- 700ml stock
- crème fraîcheand fresh herbs, to serve
Nutrition: per serving
- kcal215low
- fat7glow
- saturates1g
- carbs32g
- sugars8glow
- fibre7ghigh
- protein4g
- salt0.9glow
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.
