Potato & herb soup

Serves 4+

Ingredients:

500g potatoes, peeled
1 tsp olive oil
1 large onion, sliced
2 garlic cloves, chopped
2 pints of low-salt chicken or vegetable stock
100ml skimmed milk
Handful of fresh chopped herbs of your choice, or 1 heaped tbsp of dried herbs (Mum recommends parsley, marjoram, chives, sage, rosemary and oregano.)

Method:

Heat the oil and gently cook the onion and garlic until soft and see-through. Don't let them colour.
Add the peeled and chopped potatoes and coat in the oil.
Add the stock and bring to the boil, before reducing to a good simmer.
Let the broth cook away until the potatoes are really soft.
Take off the heat and allow to cool, covered with a lid.
Using a stick blender, or a liquidiser, or an unloved Nutribullet, blend the soup until it's creamy and smooth.
Pour back into a pan and put back on a low heat.
Add the milk, the herbs and plenty of ground pepper and allow to simmer for a couple of minutes.
Take off the heat, cover with a lid to let the herbs infuse and serve hot when you're ready.

Spuds are rich in potassium, which can help lower blood pressure, and high in fibre, which is good at preventing heart disease.
Fresh herbs have long-since been used medicinally, and are packed with vitamins, such as A, C and K.
Garlic can help lower blood pressure, while onion is believed to help lower blood pressure, cholesterol and even prevent gungy build up in our arteries.