Hearty Vegetable Soup
It freezes exceptionally well so you can just freeze it in small containers and regenerate as required.
4 people
10 minutes
15 minutes
Ingredients
- 2 medium Carrots
- 2 stick Celery
- 3 cloves Garlic
- 1 medium Leek
- 1 medium Onion
- 50 g SuperValu Butter
- 300 g SuperValu Butternut Squash
- 1 - Sweet Potatoes
Seasoning
-
1200
ml
Chicken Stock Cube
or vegetable stock
To garnish
-
1
tbsp
Creme Fraiche
-
1
tbsp
SuperValu Parsley
chopped
Method
- Begin by chopping all of the vegetables and garlic.
- Melt the butter in a large saucepan and then add in the vegetables.
- Sauté gently for 4-5 minutes until some of the smaller vegetables are beginning to soften.
- Next add in approximately two thirds of the chicken or vegetable stock and bring the mixture to a slow boil and then reduce the heat and simmer for an additional 15-20 minutes or until all of the vegetables have softened down completely.
- Using a hand blitzer, blitz the soup until it is nice and smooth. Return to the heat and bring back to a very gentle boil.
- If you would like a thinner soup, now would be the best time to add some additional stock to thin it down. Correct the seasoning at this stage also.
- Transfer it to your serving bowls or cups and garnish the soup with a little crème fraiche and chopped parsley.
- Serve as required or alternatively allow the soup to cool down and then transfer it into suitable containers and freeze until required.
