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  • 75g Onion, roughly chopped
  • 75g Carrot, roughly chopped
  • 75g Celery, roughly chopped
  • 2 Bay Leaves (optional)
  • 2 Sprigs Thyme leaves (optional)
  • 3 Cloves Garlic, roughly chopped
  • 450g VEGETABLE, roughly chopped
  • 650ml Vegetable Bouillon or Water
  • 10g Cooking Oil (Olive, Vegetable, Sunflower etc)
  • 10g Butter
  • Salt and Pepper, to taste
  • Sugar, to taste
  1. Heat the oil and butter on a medium-low heat, add the onion, carrot, celery, bay leaves, thyme leaves and a pinch of salt. Cook with the lid on for 15-20 minutes until soft and tender, without colour - stirring occasionally
  2. Add the VEGETABLE, another pinch of salt and cook for another 15-20 minutes until soft
  3. Add the garlic and cook for a further 5 minutes
  4. Add the vegetable bouillon, bring to a simmer and cook, with the lid on for 20-30 minutes until all of the vegetables are completely soft and starting to fall apart.
  5. Blend the soup until smooth and velvety. Adjust the texture - if thick, add more bouillon, if too thin, continue to cook with the lid off until the has reduced and thickened slightly
  6. Season with salt, pepper and sugar to taste