Instructions

• Peel and roughly slice the carrots.
• Slice the celery.
• Peel and roughly chop the onions.
• Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices. Peel and slice the garlic.
• Place a large pan on a high heat and add 2 tablespoons of olive oil.
• Add all your chopped and sliced ingredients and mix together with a wooden spoon.
• Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden.
• Peel the potatoes and cut them into 1cm dice.
• Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle.
• Stir until the stock cubes are dissolved, then add to the vegetables.
• Add your potatoes.
• Give the soup a good stir and bring to the boil.
• Reduce the heat and simmer for 10 minutes with the lid on
• Remove the pan from the heat.
• Season with salt and pepper.
• Serve like this or pulse until smooth using a hand blender or liquidizer. Divide between your serving bowls.