Ingredients
- 3 large fluffy potatoes, peeled and cubed
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1tbsp olive oil
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1 medium onion, finely chopped
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1 garlic clove, crushed
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1tsp thyme leaves
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500g left-over vegetables, roughly chopped, such as sprouts, carrots, parsnips and squash
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1 tin of beans
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1.2 litre vegetable stock, hot
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1tsp chopped fresh chives
Method
Gently fry the onion for a few minutes in the olive oil, then add garlic, thyme and potatoes.
Fry for a further minute before adding the left-over vegetables and stock.
Bring to a simmer and cook for 10 minutes.
Blend the soup until smooth, pop back on the heat, add the beans and chopped chives, season with salt and pepper.
Simmer for 5 minutes and serve with warm crusty bread and butter.
Microwavable version
Take a large microwavable bowl add olive oil, potato, garlic and 200ml of the stock and cook for 5 minutes.
Now add the leftover vegetables, another 200ml of the stock and cook for a further 8-10 minutes.
Carefully tip into a liquidizer and add the rest of the stock, blend until smooth.
Pour back into the bowl, add the beans and season with salt and milled black pepper.
Warm up in the microwave and top with chopped fresh chives.
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