Basic versatile vegetable soup
2 sticks of celery
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
- Chop the onion, carrot and celery and sauté in the olive oil for 2-3 minutes.
- Add in the vegetable stock and season.
- Bring to the boil, simmer for approx 15-20 minutes until the vegetables are cooked.
- Blend with a hand blender until smooth.
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,