Creamy Leftover Vegetable Soup - De Nigris 1889

Name: Creamy Leftover Vegetable Soup - De Nigris 1889
Ingredients: 500g leftover cooked chopped vegetables (carrots, broccoli, cauliflower, potatoes, etc.); 1 onion, peeled and diced; 2 cloves garlic, minced; 1 litre vegetable stock; 250ml double cream (or non dairy alternative); 2 tbsp olive oil; Salt and pepper, to taste; De Nigris Recipe Platinum Label Balsamic Vinegar – to drizzle

www.denigris1889.com

What to do with leftover cooked vegetables? Try this delicious soup recipe! Add extra falvour with our Balsamic Vinegar.

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Ingredients

500g leftover cooked chopped vegetables (carrots, broccoli, cauliflower, potatoes, etc.)
1 onion, peeled and diced
2 cloves garlic, minced
1 litre vegetable stock
250ml double cream (or non dairy alternative)
2 tbsp olive oil
Salt and pepper, to taste
De Nigris Recipe Platinum Label Balsamic Vinegar – to drizzle