Easy Vegetable Soup

From Cherrapeño  

Recipe from my Mum - thank you!
Makes roughly 4 servings.

1 large onion, peeled and finely diced
2 leeks, sliced and washed
2-3 medium carrots, finely diced
5-6 medium potatoes, peeled and cubed
Vegetable stock powder or cube (or vegetable stock)
Salt and pepper to taste
Freshly grated Parmesan cheese to serve

Add 1 tablespoon of olive oil to a large saucepan and sweat the onion for about 5 minutes. Add the leeks and carrots and cook for about another 10 minutes until the vegetables are soft.

Add the potatoes and enough water or vegetable stock to cover the potatoes. Bring to the boil, turn the heat down low and simmer for about 20 minutes until the potatoes are soft.

If you used water instead of vegetable stock, add a teaspoon of vegetable stock powder or cube at this stage. Taste and add more if it needs it, then season with salt and pepper.

Blend the soup in batches until it is smooth. Return to the saucepan to heat through. You may need to add some more water or stock at this stage if you want the soup to be a little thinner.

Serve with freshly grated Parmesan cheese on top. You can add a swirl of cream if desired.

Note: Sometimes when I make this soup I like to add a small chopped red chilli at the onion stage to give a little heat. BUT I don't recommend you do this if you are serving to someone who is poorly or has a sore throat!