HARVEST VEGETABLE SOUP

Serves
BoneBoneBoneBone
Cooks In
Cooking Time 45mins

Ingredients

2 Scotty Brand potatoes
2 medium carrots
2 leeks
1 medium onion
2 courgettes
2 tbsp frozen peas
227g chopped tomatoes
1 reduced salt vegetable stock cube
pinch ground black pepper
750ml water

METHOD

  1. Wash, peel and chop the potatoes, leeks and carrots. Peel and chop the onion. Wash and slice the courgette.

  2. Put the prepared vegetables, except the peas and tomatoes, in the pan.

  3. Add the water and the stock cube.

  4. Heat the mixture to boiling point and then reduce the heat to a simmer. Put the pan lid on and cook for 20 minutes or until the vegetables are tender. Add a little more water if needed.

  5. Add the frozen peas and the canned tomatoes and cook for 5 minutes. Leave to cool for 10 minutes.

  6. Use a blender or potato masher to blend the soup to how you like it (optional).

  7. Season with black pepper and reheat gently. Serve hot.

BACK TO RECIPES

POTATO AND BACON SOUP
CREAMY SMOKED SALMON AND POTATO SOUP

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