Clean and chop the potatoes in big pieces, wash and do the same with the carrots.
Mince the onion and mix with potatoes and carrots. Place the vegetable mix in a saucepan, garnish with oil and pour vegetable broth in. Simmer for 40 minutes and taste.
Remove the saucepan from the heat for few minutes, then blend all its contents and put it back in the saucepan adding Hoplà for whipping and cooking sugarless. Check the consistency: if it is too thick, dilute with some tablespoons of vegetable broth and cook for 5 minutes more.
Cut the slices of bread in cubes and toast them in an oiled non-stick pan.
Pour the pureed soup into the plates, serve with toasted bread and an oil drop and dust with black pepper.
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