Mixed Veg Soup
1 onion, finely chopped
150g potatoes, peeled and cut into small chunks
400g tomatoes, quartered
200g carrots, peeled (optional),
and chopped into quarters
2 red peppers, quartered
2 beetroot, quartered
Salt and pepper
2 pints chicken or vegetable stock
Melt the butter. Add the onions and sweat for about 10 minutes. Add the chopped veg. Add the stock and simmer until the vegetables are soft. Leave in a low heat oven for two hours or boil until the vegetables are soft.
Pour the soup onto a liquidiser and purée until smooth. Taste for seasoning and serve hot with crusty bread.
To garnish you can add a few sprigs of fresh basil.