Ingredients

2.5 pints / 1.4 litres / 6 cups vegetable stock
2lbs / 1kg / 4 cups carrots, sliced
2 large leeks, chopped
1 medium onion, chopped
2 stalks celery, chopped
3 tsps dried mixed herbs

Garnish:
Chopped chives

To serve

1 In a large pan, bring the vegetable stock to the boil and add all
ingredients. Simmer for 20 minutes or until vegetables are tender.

2 Puree, reheat as necessary and serve garnished with chopped chives.