In the early weeks of pregnancy I took a craving for what I call `Hotel soup`- the blended vegetable soup you get at weddings or in hotels on a Sunday, so I had to come up with my own version. Its very simple and tasty, and without the MSG that Im sure hotels add to their version!
Ingredients:
One clove of garlic.
Equal amounts of the following veg chopped:
Leek
Broccoli
Celery
Carrot
Half the amount of potato chopped
Vegetable stock- enough to cook the veg. Add more liquid if you prefer thin soup. The best I have found for flavour is Swiss Marigold Bouillon
Method:
Lightly fry the garlic and leek in oil or butter, then add all ingredients and simmer until cooked....then blend.
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