1 onion, finely chopped
150g potatoes, peeled and cut into small chunks
600g tomatoes, quartered
Salt and pepper
2 pints chicken or vegetable stock
Optional - add 2 red peppers.
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 mint.