- 4 Carrots
- 4 Potatoes
- 2 Sticks of Celery
- 1 Onion
- Gently fry the onion and celery in a saucepan. Add the rest of the vegetables and seasoning.
- Pour in water enough to cover the vegetables and bring to a boil. Then add a stock cube and continue to cook over a medium low heat
- Once the vegetables are tender take them of the heat and bled them using a stick blender or potato masher till the mixture is smooth. Serve hot with crusty bread.
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