Preparation

Clean the carrots and potatoes and cut them into chunks.

In a saucepan, sweat the onion in a drizzle of extra virgin olive oil. Add the vegetables and finely chopped herbs and allow the flavours to blend. Add salt and pepper to taste and cover with vegetable stock. Cook until the vegetables have softened and then blitz with an immersion blender.

Serve the soup with brown bread croutons, pumpkin seeds, fresh fennel fronds and Grana Padano shavings.