Name: Sunday veg soup two ways
Ingredients: Olive oil; 1 Onion chopped; 1 Garlic finely chopped; 2 Carrots chopped; 1 Stick of celery chopped; 300g Brussel sprouts shredded; 1 ½ ltrs of hot veg stock; 150g Frozen peas; 2 Potatoes peeled and diced; A few sprigs of thyme, leaves removed; 100ml Single cream (optional for option 2)

Don't waste any of those vegetable that you didn't use for your Sunday roast they make an easy tasty soup instead.

Olive oil

1 Onion chopped

1 Garlic finely chopped

2 Carrots chopped

1 Stick of celery chopped

300g Brussel sprouts shredded

1 ½ ltrs of hot veg stock

150g Frozen peas

2 Potatoes peeled and diced

A few sprigs of thyme, leaves removed

100ml Single cream (optional for option 2)

Heat some oil in a large pan

Fry the onions, garlic, carrots and celery for about 5 mins until soft and without colouring

Add the sprouts and stir through and cook for a further 3-4 mins

Add the thyme and stir through

Add the stock, peas and potatoes and simmer for 20-25 mins until the potatoes are cooked through

Season and serve straight away if you want a chunky soup

For option two, just blitz the soup and stir in the cream

Feel free to use any unused fresh vegetable left over from you Sunday roast, use chicken stock instead of veg, rosemary instead of thyme and you could even add some leftover meat, if you have any that is!

CategorySoups, Vegan, Vegetarian

Ingredients