A delicious soup with depth and flavour
Peel 1 medium-sized onion and roughly chop it. Warm 2 tbsp of olive oil in a deep saucepan, add the onion and stir occasionally while it softens and turns translucent. You don’t need it to colour.
Roughly chop 400g of potatoes (you can peel them if you wish). Let them cook with the onions for 5 minutes, then pour in 1.5 litres of good vegetable stock. Bring to the boil, then lower the heat so the cooking continues at a simmer. You can introduce a couple of bay leaves if you wish. Season with a generous grinding of salt, then simmer for 20 minutes.
