Potato and onion soup (Vegetarian)


Most ingredients received in our grocery packs:

2 tbsp oil

1 onion, sliced

1 garlic clove, chopped

1 ½ cups of cubed potatoes (approx 200g)

1 ½ cups of veg stock (1 stock cube)

½ cup of milk (approx 120ml)

Cooking Method

1. Peel the potatoes and cut into chunks.

2. Place potatoes on a baking tray, add half of the oil, salt, pepper and mix well, cover and place into a preheated oven (180c) for around 40 minutes, stirring occasionally, until soft and lightly coloured.

3. Meanwhile, add the other 1 tbsp of oil into a pan on medium heat, add onion and garlic. Cook for 10 minutes until soft. Reduce to low heat and cover with a lid. Leave to sweat for a further 20 minutes


4. Add the potatoes from the oven to the onions and stir well.


5. Add the stock with water and bring to boil. Continue to boil for a further 15 minutes until all the vegetables are soft.


6. Remove from the heat and blend with a stick blender until smooth. You can also use a masher and manual break down the potatoes. Or leave everything whole.


7. Add the milk, season with salt and pepper to taste. (optional: sprinkle thinly cut spring onions on top)

Serves 2

For storage of leftovers and reheating,

please look at the 

food safety website.


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