Vegetable soup

Simple but sensationally tasty.

Use a variety of seasonal vegetables:

Onion, Carrot, Potato, Leek, Parsnip, Swede.

Garlic clove

Tinned tomatos + tin water

Seasoning to taste (salt & pepper)

2 tablespoons oil

Chop all your vegetables to a similar small size

Heat the oil in a large pan and add all vegetables and cook for 10-15 mins

Add the tinned tomatoes and fill the tin with water and add to the pan.

Cover and simmer on a low heat until the vegetables are soft.

Season with salt and pepper.

Take off the heat and using a hand blender mix to a coarse pulp or to your desired consistency.

Serve the soup hot and top with a big handful of mixed microgreens, croutons and crusty bread.