Serves 6

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Ingredients

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35g butter

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

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Method

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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.

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Pour the soup onto a liquidiser and purée until smooth. Taste for seasoning and serve hot with crusty bread.

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To garnish you can add a few sprigs of fresh basil.