VEGIE SOUP

1 tbl Vegetable Oil
1 cup diced onion
1/2 cup diced sweet potato
2 1/2 cups diced potato
1/2 cup diced carrot
1 415g can tomato puree
750ml chicken or vegetable stock
1/2 cup water

Heat the oil in a saucepan and cook the onion until translucent. Stir in the vegetables, tomato puree and half the stock. Simmer until the vegies are soft. Puree and return to heat, adding the remaining stock and water. Bring to the boil and serve.

Suitable for freezing.