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creamy potato and onion soup

This creamy soup is thickened entirely with puréed potato, which gives it a soothing and satisfying consistency.

serves 4–6

4 onions, sliced

450g/1lb/3 cups potatoes, peeled and cut into even-sized chunks

1 litre/1³/₄ pints/4¹/₃ cups water

40g/1¹/₂oz/3tbsp vegan margarine

1tbsp olive oil

salt

freshly ground black pepper

freshly grated nutmeg

Put a quarter of the onions into a large saucepan with the potatoes and water. Bring to the boil, then cover, and cook for 15–20 minutes, until the potatoes are tender. Meanwhile, heat the margarine and oil in another pan. Add the remaining onions and cook them over a low heat, covered, for about 15 minutes, until they are very tender. Don’t let them brown.

Purée the potato mixture in a blender or food processor, then return it to the saucepan. Add the onions and salt, pepper and grated nutmeg to taste. Reheat gently and serve.