Ingredients

Vegetables of your choice eg; carrots, swede, cabbage, onions, leeks, tomatoes etc....

1 tbsp olive oil

500ml chicken or vegetable stock

Pinch of celery salt

Salt and Pepper

Chopped parsley, grated cheese and a dash of cream to serve

Preparation

Finely peel and chop your chosen vegetables.

Stir into a stockpot with the olive oil and cook until just browned.

Cover the vegetables in the stock and simmer for 25 minutes until all the vegetables are soft.

Add a pinch of celery salt and the salt and pepper then blend with a hand blender until smooth.

Serve with chopped parsley, grated cheese and a dash of cream.