Homemade Vegetable Soup

A quick and east recipe that keeps in the fridge for 3 days and can be frozen for longer storage

Adjust quantity as required

Ingredients

2 large potatoes
4 carrots
1 large onion
1 large leek
1 vegetable stock cube
1 bay leaf

Method

Chop all the veg
Put a little oil in a pot and add the carrots
Fry for 2 minutes and add the leek and onion
Fry for another 2 minutes and add the potato
Mix your stock cube with 500 mls of hot water and add to the pot.
Bring to the boil and turn down to simmer
Add the bay leaf and a pinch of salt and pepper
Simmer for 30 minutes or until all veg is soft
Remove the bay leaf
Blend with a liquidser and add a little milk or cream (optional)
Thin with boiling water if required

Serve with fresh brown bread

Please note this recipe is ideal as a weaning food for babies (once blended) and can be frozen and stored in small portions as needed.

To reheat once frozen it can be microwaved or defrosted in the fridge overnight.