Andys Kitchen

This recipe was a spur of the moment supper, made up of some white vegetables that were lying around. I brought a seed sprouting kit recently and decided to put some mixed sprouted seeds on top as garnish, these tasted better than expected and added a lovely crunch to the soup. It really is very simple to make and tastes delicious.

Ingredients:

1 cauliflower

1 large parsnip

2 large potatoes

2 onions

2 cloves of garlic

1 leek

Salt & Pepper

1 Vegetable Stock Cube

1 Litre of water

Method:

Firstly dissolve the stock cube in the water, and then chop all of the vegetables up and place in the stock and bring to the boil.

After 20 minutes or until the vegetables have gone soft, place the vegetables into a food processor, or use a hand blender, but leave some of the stock behind, just in case you end up with a loose soup.

You can now add more stock to the blitzed up vegetables and season to taste.