Potato, vegetable & roast garlic soup

A winter warming soup ideal to make and take for lunch!

• Serves: 6

What you need:

• 25g Butter
• 2 tablespoons Vegetable Oil
• 4 Cloves of Garlic, peeled and roasted with a little oil in a hot oven for 10 mins (this can be done in advance and chilled)
• 300g Aunt Bessie's Frozen Finely Diced Vegetable Mix
• 5 Large Baking Potatoes, peeled and cut into 1 1/2 dice
• 1/2 teaspoon fresh chopped Rosemary
• 2 ltrs Water
• Salt and Pepper to taste
• 200mls Double Cream
• 200g Aunt Bessie's Frozen Finely Diced Vegetable Mix for garnish

What you do:

1. Heat the oil & butter in a heavy-bottomed pan and add the 250g Aunt Bessie's Frozen Finely Diced Vegetable Mix, fry off without colouring over a low heat for 15-20 mins.
2. Add the potatoes, rosemary and garlic and stir into the mix for a few mins.
3. Pour in the water and cook out the potatoes until they start to break up.
4. Liquidize with a hand blender or in a food processor until smooth and velvety, add the cream and season to taste.
5. Add the vegetable garnish and return to the heat and allow to gently simmer for 8-10 mins.
6. Serve in warm bowls with some crusty bread.

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