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  • 1 tablespoon of olive oil
  • 1 large onion cut in chunks
  • 1 garlic clove, peeled and whole
  • 1 large courgette peeled and diced
  • 1 carrot peeled and diced
  • 2 medium potatoes peeled and diced
  • 2 handfuls of spinach (optional)
  • 1 sprig of parsley
  • Water (approximately 1 litre)
  • Sea Salt

    Method

    • step 1

      In a large pan fry the onion and the garlic with the olive oil.
    • step 2

      Add the remaining vegetables and let it cook for a little bit more stirring and mixing the flavours.
    • step 3

      Add the water (preferably hot) and the parsley.
    • step 4

      Season with salt and let it boil for half an hour.
    • step 5

      Blend the soup until creamy (I use a hand blender for soups).
    • step 6

      Optional: add chopped runner beans and boil the soup for another 15 minutes.
    • step 7

      Serve straight (healthy option) or add grated cheese to impress. Black pepper also goes well.
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