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This dish is great as a quick wholesome and warming meal on a winter evening. The vegetable combinations given in this recipe are just a guide as you can substitute them with any combination you prefer.
Preparation time: 15 minutes
Cooking time: 20 minutes
Chef’s tip: You can keep the soup for a couple of days in the fridge,to serve just reheat and serve with warm crusty bread and top with a swirlof cream and cracked black pepper.
Onions 1Fennel ½ bulbCelery 2 sticksLeek 1Carrot 2Swede ½Potatoes 300gSage 2 tbspThyme 1 tbspRosemary 1 tbspVegetable stock 750mlBay leaf 2Cream 50mlSeasoning to taste
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