Add a splash of oil to a pan on a medium heat.

Chop the onion, spring onion and garlic cloves and add to the pan. Let them soften for a few minutes.

Peel and dice the potato and carrots into cubes.

Add 600ml of chicken or vegetable stock to the pan, along with the potato and carrots and with the coriander.

Season with salt and pepper and simmer on a low heat for 40 minutes.

Use a blender to smooth the soup. Add the Italian seasoning and simmer for a further 10 minutes.