Wash, peel and rinse the vegetables. Cut up into evenly sized small pieces. Heat the oil in a large pan, add the vegetables and cook gently for about 10 minutes until the vegetables soften. Stir frequently to make sure the vegetables do not stick to the pan and burn. Remove from the heat. Add the stock and bouquet garni, return to the heat, bring to the boil and simmer gently until the vegetables are cooked. Remove the bouquet garni. Pour the soup into the goblet of a food processor and whiz until it is smooth. Return the smooth soup to the pan to reheat, season to taste.
Note: Can be made from a mixture of: pinch mixed herbs, sprig of parsley, bay leaf, 5 peppercorns and a small piece of a blade of mace tied together in a small piece of muslin or one bag of commercially produced.
To thin: Add more stock or water
To thicken: 1 tbs flour or cornflour mixed to a paste with water or milk. Add to soup and allow to boil which thickens the liquid and cooks the flour.