Welsh Cawl Soup

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Step 1

Put the onions and leeks in a pan with a glug of oil and sauté with a pinch of salt until soft, 10 minutes or so.

Step 2

Stir in the rest of the peeled, chopped vegetables, the herbs and the water, bring to a boil, then turn down heat and simmer until the vegetables are all tender, around 30 minutes.

Step 3

Add the butter beans with the liquid and stir through. Keep at a gentle simmer, season to taste. (At this point, it's technically ready, but can be left now at the lowest setting, to wait for you.)

Step 4

Serve in bowls (traditionally wooden ones, with wooden spoons, but hey), sprinkle with chopped parsley. On the table, offer a chunk of cheese and the grater, and the salt and pepper.