Basic Versatile Vegetable Soup

Basic versatile vegetable soup
Serves 2
2 carrots
2 sticks of celery
1 onion
1 medium potato/sweet potato, chopped
1.5 pints vegetable stock (eg kallo stock cubes or swiss marigold buillon powder)
1 tbs olive oil
Salt and black pepper to taste

  1. Chop the onion, carrot and celery and sauté in the olive oil for 2-3 minutes.
  2. Add in the vegetable stock and season.
  3. Bring to the boil, simmer for approx 15-20 minutes until the vegetables are cooked.
  4. Blend with a hand blender until smooth.
    Optional extras:
    To add different flavours experiment with the following spices, add them when sauteing the
    vegetables, individually or together.
    1 inch root ginger, grated
    3 stalks lemongrass
    Half a red chilli, deseeded and chopped,