750ml Stock (preferable home made chicken, but stock cube can be substituted)
1 teaspoon dripping/oil/marg/butter
2 Bay leaves
handful Rice/Pearl Barley (For a more substantial soup add a handful of rice or pearl barley)
Peel and dice all the vegetables other than the leek to around the same size. Slice the leek in half lengthwise and then into 1cm pieced
melt the dripping in a heavy bottom pan and add all the vegetables. Sweat for a few minutes
Add the stock and the bay leaves and the rice/pearl barley if used. Bring the mixture to a gentle simmer and cook for 30 minutes or until the vegetables are soft.
Season with salt and pepper and serve
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