This is the season for warming soups, so why not whip up a batch for lunches or to proceed a lovely, hearty meal. Grab your locally grown veg from farm shops around the county. You can even adapt this to make it vegan if you like by using a milk alternative and vegetable stock. You can even add your own twist by decorating with garnishes or adding a few little extras.
20ml vegetable oil
3 garlic cloves
10g fresh sage
1lt boiling water
1 stock cube
Start by peeling the potatoes and cut into chunks.
Place on a lined baking tray, sprinkle it with sage and drizzle over half the oil. Mix together and put in the oven on 180 for around 40 minutes, stirring occasionally stirring until soft and lightly coloured.
Pour the rest of the oil into a heavy pan over a medium heat.
Chop up the onions and crush the garlic and add to the heat. Saute for ten minutes until soft, reduce the heat and cover, leaving it to sweat for around 20 minutes. Remove the cover and increase the heat to allow the veg to colour. Take the potatoes from the oven and add them to the pan, stirring well.
Add the water and stock cube and bring it to a boil. Continue to boil for a further 15 minutes.
Remove from the heat and blend until smooth.
Add the milk and season to taste.