Winter Warmer Vegetable Soup
This recipe is perfect for chilly days, but can be adapted to make a lighter soup by varying the vegetables you use. Try leaving out the swede and turnip and adding broccoli (add the broccoli when the potatoes are almost done to avoid it overcooking). Or, if you like an even thicker soup, try adding frozen peas. Almost any vegetable will do!
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1 large potato
Peel vegetables if required. Roughly chop them
(don't worry too much about size). Heat oil and butter in a large pan, toss in
the vegetables and
Drain most of the stock and puree the vegetables to desired consistency. Return the stock and vegetable puree to the pan and gently reheat. Stir through the sour cream or yogurt. Add lemon juice, pepper and salt to taste.
Sprinkle on some dill, serve with hot, crusty bread.
Thrifty tip: Use left over potatoes, vegetables and even meat. Add them when the fresh vegetables are almost cooked.
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