This recipe definetely allows for some freestyling, so use all your favorite veggies and herbs/spices. Just make sure to use the potatoes because they make this soup ultra creamy without using any cream.

1. Finely chop the onion, clean and chop the other veggies into bitesized pieces
2. Add a tbsp of olive oil to a medium cooking pot, heat the pot to medium-high heat and add the chopped onions with a sprinkle of salt. Sauté them for 4 minutes
3. Now add the herbs and spices and stir them in
4. Add in all the other chopped veggies and sauté for 3 more minutes
5. Now add in water, make sure not to use too much water but just enough to cover the veggies
6. Cook until the veggies are tender (roughly 5-7 minutes)
7. Now add 2/3 of the soup into a blender and blend until smooth and creamy. Add it back to the pot. You’ll now have a lovely thick soup with some vegetables chunks
8. The soup is now ready, finish it off with some s&p and a splash of lemon juice when serving