Use-it-up vegetable soup

Name: Use-it-up vegetable soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 onion (or 2 shallots or 4 salad onions), chopped; 2 clove/s garlic, sliced; 1 tsp ground spices (such as cumin, coriander or paprika); 150 g potatoes, peeled and chopped; 350 g raw vegetables (such as butternut squash, red pepper, broccoli or a mix), peeled or scrubbed (where appropriate) and chopped; 500 ml hot stock (chicken or vegetable); 4 tbsp crème fraîche (or yogurt, soured cream or double cream); 1 bunch soft herbs (such as basil, coriander or dill), leaves whole or roughly chopped; 40 g toasted nuts or seeds (such as sunfkower seeds, hazelnuts or almonds), roughly chopped; Crusty bread, to serve (optional)

This is very much a 'throw in what you have' recipe, but butternut squash with red pepper is a particularl delicious pariting.

5 out of 5 stars(1) Rate this recipe

HealthySource of fibre1 of your 5 a day5 plant varieties

Serves4
CourseLunch
Prepare10 mins
Cook45 mins
Total time55 mins

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2 tbsp olive oil
1 onion (or 2 shallots or 4 salad onions), chopped
2 clove/s garlic, sliced
1 tsp ground spices (such as cumin, coriander or paprika)
150g potatoes, peeled and chopped
350g raw vegetables (such as butternut squash, red pepper, broccoli or a mix), peeled or scrubbed (where appropriate) and chopped
500ml hot stock (chicken or vegetable)
4 tbsp crème fraîche (or yogurt, soured cream or double cream)
1 bunch soft herbs (such as basil, coriander or dill), leaves whole or roughly chopped
40g toasted nuts or seeds (such as sunfkower seeds, hazelnuts or almonds), roughly chopped
Crusty bread, to serve (optional)

Heat the oil in a large pan over a medium heat. Add the onion and a pinch of salt, then fry for 8-10 minutes, until soft. Stir in the garlic and ground spices and cook for another 1-2 minutes, until fragrant. Add the potatoes and any root vegetables, along with the stock and 150ml water. Bring to the boil, then cover with a lid and simmer for 20-30 minutes, until very tender. Add any other vegetables for the final 10 minutes or so of the cooking time.
Once all the vegetables are soft, use a stick blender (or transfer to an upright blender) to whizz until very smooth, adding a splash more water to thin, if liked. Set over a medium heat again until piping hot; season. Ladle into bowls, topping each with a dollop of crème fraîche (or similar), some soft herbs and the nuts or seeds. Serve with crusty bread, if liked.

Typical values per serving when made using specific products in recipe