Potato cream soup

sunflower oil

1 chopped onion

4 small-sized potatoes (diced)

2 middle-sized carrots (diced)


1 vegetable bouillon cube (optional)





In a pan over high heat add the oil and onion and stir until the onion turns golden in color. Add te potatoes and carrots and stur for 1-2 minutes. Add water to cover the vegetables. Add the bouillon cube, salt and pepper. Leave on the stove until the potatoes soften (stir occasionally and if needed add more water). When it is ready, take the pan off the stove, take a hand blender and blend the soup until creamy. Serve with fresh parsley and croutons.