1. Basic pottage (Mixed vegitable soup) Suitable for vegan and vegitarian diets
Nice with plain crusty bread. Allow the remaining soup to cool and store in the fridge in an air tight container ready to use as the base for other soups
MethodPut veg oil, chopped onion and crushed garlic into large stock pan and soften (don't brown).
Chuck in the rest of the veg.
Add enough boiling water to make the heavy veg sink and the turnips float.
This is a good guide to the amount of water needed.
Simmer until the spuds and carrots are tender.
At this point taste and season to your personal preferance.
Using a large straining spoon scoop out a small portion of mixed cooked veg and put into a bowl (1 for each serving)
Take your Swizzle stick and blend the contents of the pan til smooth.
Add 1 1/2 - 2 ladles to each bowl of saved whole veg.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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