Veggie Soup

1. 1

   Add 2 tablespoons olive oil in sauce pan.

2. 2

   Combine shallots, leeks, mushrooms and carrots in pan.

3. 3

   Cook and stir until there is colour on the vegetables.

4. 4

   Add potatoes, asparagus and roasted garlic cloves.

5. 5

   Once combined add vegetable stock cubes and water to the mixture.

6. 6

   Bring to boil and then reduce to simmer until potatoes are soft.

7. 7

   Give quick whirl in food proccesor or with emersion blender.

8. 8

   Taste for salt & pepper and add if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.