• Preparation: 5 minutes
• Cooking time: 30 minutes
• Serves 6 costs approx £1(17p per portion)

Ingredients

• 2 tbs oil
• 1 large onion, chopped
• 2 large potatoes, peeled and diced
• 8 large carrots, diced
• Approx 3 pints water and 2 vegetable stock cubes

Allergy disclaimer: Always check the label of each ingredient for allergen information.

Method

1. Heat the oil in a large pan and cook the onion gently, until soft.
2. Add the potatoes and carrots and saute for another few minutes.
3. Pour in the stock, bring to the boil, cover and cook on a low heat for 30 minutes or until vegetables are tender.
4. Puree three quarters of the soup with a blender, then mix with the remainder of the soup.
5. Season to taste.

Freeze some in portions for another day, just defrost in the fridge overnight before reheating.