Potato & Vegetable Soup
5 Minutes prep, 15 Minutes cook
Serves 4
Ingredients
1 large fluffy potato (e.g. Maris Piper/King Edward), peeled and cubed
1 tbsp rapeseed oil
1 medium onion, finely chopped
1 garlic clove, crushed
1 tsp thyme leaves
500g leftover cooked vegetables, roughly chopped (such as sprouts, carrots, parsnips and squash)
1 tin of flageolet beans
1.2 lts vegetable stock, hot
1 tsp chopped fresh chives
Method
Gently fry the onion for a few minutes in the oil, then the garlic, thyme and potato. Fry for a further minute before adding the leftover vegetables and stock.
Bring to a gentle simmer and cook for 10 minutes. Blend the soup until smooth, pop back on the heat.
Add the flageolet beans and chopped chives, season with salt and pepper, simmer for 5 minutes and serve with warm crusty bread and softened butter.
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