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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)