Peel and cut the potatoes into small cubes and chop the onion finely.
Heat up 2 tbsp of olive oil in a large saucepan. Add the onions and cook for a few minutes until it becomes soft and transparent.
When the onions are cooked, add the frozen vegetable mix and potatoes. Pour around 3 cups of water (the vegetables should be fully covered, so add more if needed). Throw in a vegetable or chicken stock cube and bring it to boil. Adjust the seasoning by adding salt and pepper.
Let the soup simmer for 10-15 minutes or until the potatoes are cooked. Serve with fresh parsley on top.
