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A basic soup recipe that can be adapted to whatever needs using up from the fridge
Fry the chopped raw vegetables with the
potatoes, peeled and cubed, in a little oil
for a few mins until beginning to soften.
Cover with the stock and simmer for
10-15 mins until the veg is tender. Blend
until smooth, then season. Serve with a
dollop of crème fraîche and some fresh
herbs. Will freeze for up to 1 month.
Versatile veg soup
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