4 carrots
4 small winter radish
2 jerusalem artichokes
1 medium leek
4 bay leaves
1 small celery head
2 ‘Rooster’ potatoes
2 ‘Pink fir apple’ potatoes – both waxy so hold together well in soups.
Olive oil to sweat the vegetables
From the garden – stored
3 large shallots
3 garlic cloves
Plus stock, seasoning and bouquet garni

Peel and chop all the vegetables keeping the potatoes separate for use later
Add the olive oil, bouquet garni and vegetables to sweat down until soft
Add the stock and bay leaves
Add seasoning to taste (sea salt and black pepper)
Add the potatoes
Leave to simmer over a low heat until the potatoes are cooked.