Ingredients

1 onion; coarsely chopped
1 Tbsp. olive oil
12 ounce(s) potatoes diced, peel if you like
14 ounce(s) canned tomatoes; or
1 pound fresh tomatoes
900 milliliter vegetable stock
sea salt
freshly ground black pepper

Cooking Instructions

Fry onion in oil for 5 minutes, but do not brown. Add potatoes, cover and cook for a further minutes, stirring occasionally to prevent burning and sticking. Add stock, cover, boil and simmer for 15 to 20 minutes. Add seasonings. Blend till smooth. Return to the pot and gently heat. Garnish with parsley. This recipe can be doubled very easily and frozen.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: