Creme Fields Soup Recipe
So versatile and a great
way to use up remaining vegetables! This low calorie recipe is also delicious and can easily be spiced up or used as a base for sauces. Warm
from a flask, it makes an essential addition
to your concert and festival survival kit.
Serves: 4 People
Prep
Time: 10 minutes
Cook
Time: 30 minutes
Ingredients:
200g of any chopped raw vegetables - e.g.
onions, carrot or celery, or any pre-cooked vegetables.
300g potatoes
1 tablespoon of vegetable oil 700ml
vegetable stock
1 tablespoon of crème fraîche Fresh herbs
for serving
Method
Fry the chopped, raw vegetables in a pan
with the cubed, peeled potatoes and with a little oil. Fry for a few minutes
until the vegetables are beginning to soften.
(Add pre-cooked vegetables towards the end
and before blending)
Add the stock and simmer for 10-15 minutes
until the vegetables are soft. Blend until smooth with no bits and season to
taste.
Serve with a small blob of crème fraîche
and a sprinkle of fresh herbs.
Note: that appearance will vary depending on the vegetables used in the
recipe.
Freezer advice
For best
results, cool down any leftover soup quickly (ideally within an hour), divide
into portions, place in an airtight container, label and then pop in the freezer.
Defrost in the fridge,
ideally overnight, and use within
24 hours after defrosting. Reheat in microwave or
in a saucepan on the hob, heating thoroughly until piping hot.
Vegetarian
& vegan options
Brilliant for vegetarians and vegans.
Allergy advice
Easily adaptable to avoid allergens and be suitable for most
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