How to make a classic vegetable soup

Classic Vegetable Soup

Just a handful of ingredients makes this delicious and hearty soup, perfect for cold days! Delicious as a light lunch or as a starter, served with thick slices of brown bread smothered in butter.

Ingredients

• 1 onion, roughly diced
• 300g carrots, roughly chopped
• 250g potato, roughly diced
• 200g celery, roughly sliced
• 750ml vegetable stock
• Salt & pepper

• Heat a large pot over medium heat with a drizzle of olive oil. Once hot, add the chopped vegetables and season lightly with salt and pepper. Cook vegetables, stirring occasionally, until the onion has softened and is starting to go translucent, about 5-8 minutes.
• Stir in the stock then place lid on the pot and increase heat to medium high to bring to a boil.
• Once boiling, reduce heat to medium for a rapid simmer and cook, still covered, for about 20 minutes.
• Once cooking time is up, remove from heat and use a stick blender to blend until smooth.
• Taste for seasoning and add more salt and pepper if needed. Serve with crusty bread and a sprinkling of chopped parsley, also delicious with a dash of fresh cream.
• Can be kept in the fridge for about 3 days in an airtight container, or frozen for up to 3 months.