These are the vegetables I had in my rack today, apart from the onions the rest can be what ever you have to hand and remember when adding the stock make sure it covers the vegetables and if necessary you can add more later.

2 Onions
3 Leeks
1 small Celery
3 Carrots
1/2 Squash
3 Potatoes
1 Parsnip
Brussel sprout top (the leafy bit)
Bay leaves
Mixed herbs
Salt and pepper
2 Stock cubes
2 tablespoons Olive oil

First wash, peel and chop the vegetables

Make some vegetable stock using the peelings, brussel sprout top, bay leaves, salt and pepper (the same way as for the Cauliflower and Almond soup).

Saute the onions, leeks, celery in the olive oil until the onions are transparent

Add the rest of the vegetables to the onion mixture

Add some salt and pepper and a cup of water

Cook on a low heat stirring every now and then and adding more water if it gets to dry

When this is mushy add the sieved vegetable stock making up to around 11/2 litres of fluid, you can use a stock cube and the same amount of water instead

Simmer for about an hour

Now you can leave it chunky, mash down or whizz it smooth