Potato and vegetable soup
This tasty potato 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.
Serves 4
½ Tbsp vegetable 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
pinch salt
microgreens or chopped herbs to 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.
