PREP: 5 mins COOK: 40 Mins TOTAL: 45 mins SERVES: 2-4
Photo by Spencer Dungy @thefieldyied Recipe by Bianca & Spencer Dungy @family of vegans
2 tablespoons of olive oil
3 large carrots, chopped
4 potatoes, chopped
3 celery stalks, chopped
1 garlic clove, diced
2 spring onion stalks, diced (reserve 1/2 for garnish)
Pinch of salt and pepper
1 litre of San Elk vegetable stock (4 teaspoons dissolved in 1 litre of boiling water)
1. Heat oil over medium heat in a large saucepan. Add chopped garlic and a pinch of salt and pepper, cook for 2-3 minutes until translucent.
2. Add vegetables and spring onion, then cook until slightly tender for 4-5 minutes.
4. Slowly add the stock and bring to a gentile simmer for 35-40 minutes until potatoes are soft.
7. Serve soup in large bowls and garnish with spring onions.