Quick and easy, the secret to success for this soup is to add fresh organic herbs to the soup base as it is being liquidised.

Melt the butter and sweat the onion and potato for 3 – 4 minutes over medium heat, stirring occasionally. Add the stock, bring to the boil and simmer 15 – 20 minutes or until potatoes are soft.
Remove from heat and pour into a blender.  Liquidise the soup base, adding the green leaves and herbs halfway through – this ensures a vibrant colour.  Season to taste.  Serve hot or cold garnished with basil or watercress.

Tip: when sweating vegetables, make sure to add a pinch of salt (to release the juices) and to cover them with a lid.  Add  1/2 cup milk or cream for a creamier soup, if liked.