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If you can master this you can use the same method to create a huge variety of different flavoured soups.
Sweat the onion and potatoes slowly in a saucepan in olive oil or butter until the potato just starts to stick to the bottom.
Add the rest of the vegetables and stock, bay leaf and thyme and simmer until the vegetables are soft.
Taste the soup to check if seasoning is needed.
Spoon into bowls and serve hot.
VARIATIONS: Add tinned tomatoes, white beans from a can, a glass of white wine, undyed smoked haddock or watercress.
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