Staff member
This is so basic it hardly constitutes a 'recipe'! It is very simple and fairly bland - children love it.

Onions (1 or 2), chopped
A little sunflower oil
Potatoes (2 lb/1 kilo/6 cups), cut into chunks
Carrots (about 1 lb/450g/3 cups), cut into chunks
Turnip (8oz/200g/1 cup) - optional
Kale (or dark green cabbage) chopped
Garlic to taste, chopped
Herbs of your choice, fresh or dried (we tend to use sage)
Sea salt to taste

Fry the onion in the sunflower oil for a few minutes to seal the flavour then place all the other ingredients except the kale or cabbage in a pan and cover with water.
Bring to the boil and simmer until the vegetables are cooked (15 - 20 minutes).
Add the green vegetables 5 - 10 minutes before cooking is finished to prevent them being over-cooked. Mash well.
The quantities given make quite a large pan of soup - we eat half one day and store the rest in the fridge until the next day - you may wish to change the quantities to suit your needs.