These simple ingredients can be found in most kitchen cupboards and make a tasty soup ideal for lunchtimes.

Shopping List

• A generous handful of parsley
• 1 large onion
• 1 large potato
• 30g (1oz) butter
• 430ml (¾ pint) vegetable stock, made from a cube or powder
• 1 bay leaf
• A pinch of mace (optional)
• 140ml (¼ pint) milk (optional)
• Salt and ground white pepper

Method

1. Chop the parsley in the Hand Blender chopping bowl. Scrape out and set aside.
2. Cut the onion into chunks and whiz in the chopping bowl.
3. Cut the potato into cubes with a knife. Melt the butter in a heavy based saucepan, add the potato and onion, cover with the lid and cook to soften very gently for 7-10 minutes, stirring from time to time to prevent browning.
4. Add the stock, bay leaf and mace, bring to the boil and simmer for 20 minutes, with the lid slightly ajar. It is cooked when you can crush the vegetables easily with the back of a spoon.
5. Remove bay leaf and allow to cool slightly then blend until smooth or to required consistency

Tip: For extra flavour, dry fry bacon lardons or cubed pancetta until brown and crisp, then scatter on top of the soup when served.