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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 1 Fennel ½ bulb Celery 2 sticks Leek 1 Carrot 2 Swede ½ Potatoes 300g Sage 2 tbsp Thyme 1 tbsp Rosemary 1 tbsp Vegetable stock 750ml Bay leaf 2 Cream 50ml Seasoning to taste
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