|
Ingredients |
Sold as |
Price* |
|
3 x small potatoes |
2.5kg |
0.99 |
|
|
2 |
0.14 |
|
1
x small swede |
1 |
0.79 |
|
1 x large onion |
1 |
0.14 |
|
1
x vegetable stock cube |
10 |
0.72 |
|
2
tbsp double cream (optional) |
284ml |
0.59 |
|
|
|
|
|
Total cost for this recipe |
|
£3.37 |
|
|
|
|
* Prices taken from Tesco online shopping website in January 2007, and are to be used as a guide only.
**You
may already have store cupboard ingredients, in which case
the price will reduce.
|
Preparation Time |
10 minutes |
|
Cooking Time |
30 minutes |
|
Serves 4 |
|
Method
Half fill a large saucepan with boiling water from the kettle and bring to the boil.
Peel and quarter the potatoes, place in (salted if you prefer) boiling water.
Peel and slice carrots, dice peeled Swede and put both into the saucepan.
Finely chop the onion and place into saucepan.
Add 1 vegetable stock cube to 1 pint of boiling water and dissolve.
Then add stock to the soup, stir and put lid on saucepan and boil for 20 – 30 minutes until all vegetables are soft.
Now take saucepan off the boil and turn ring off.
Pour all contents of saucepan into liquidiser (depending on the size of your liquidiser, you may have to halve the soup) and blitz.
When you have a smooth consistency, add the double cream as
much or as little as you would like.