Vegetable and potato soup
This tasty soup is ideal for a cool winter night; to make it into a meal, add some chopped ham, top with grated cheese and serve with crusty bread.
½ Tbsp canola oil
½ onion, peeled and diced
2 stalks celery, finely diced
4 large mashing potatoes, peeled and diced
1 L water
¼ tsp white pepper
microgreens or chopped herbs, for garnish
Heat the oil in a heavy-based frying pan, add onion and celery and cook until just tender.
Add potatoes and water, bring to the boil, reduce heat and cook until soft and slightly mushy. Add a little more water if the mixture is very thick.
Serve chunky-style or purée the mixture with a stick blender and reheat.
Serve garnished with microgreens or herbs.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.2g|