Versatile Vegetable Soup

Ingrédients

• 1 tbsp Vegetable oil
• 1 White onion (chopped up)
• 3 sticks Celery (chopped up)
• 350 g Carrots (peeled and chopped up, about 3 medium sized carrots)
• 800 g White potatoes (peeled and chopped up)
• 380 g Broccoli (chopped up)
• 1 tsp Dried thyme
• 1 tsp Dried rosemary
• 3 Vegetable stock cubes (I used Oxo)
• 1.75 litres Water (or more for a thinner soup)
• 1-2 tsp Salt (to taste)

Préparation

1. 1

   Heat the vegetable oil in a large soup pan on a low heat. Add the onion, celery and garlic, cook for around 5 minutes, until soft

2. 2

   Add the water, carrot, potato, thyme, rosemary and vegetable stock and bring to the boil

3. 3

   Boil for 12 minutes, then add the broccoli. Boil for a further 5-8 minutes, until the vegetables are soft

4. 4

   Remove from the heat and use a stick blender to puree the mixture. Add the salt, and stir in. You can also add more water at this point if you want a thinner soup

5. 5

   Serve immediately, or allow to cool fully and store in the fridge in an airtight container for 2-3 days. Or in the freezer for up to 3 months