4 cups chicken stock
2 tablespoons vegetable oil
Herbs, I use sage, thyme, parsley rosemary, but you can use what ever you like.
salt and pepper to taste.
chop all the vegetables close to the same size.
in large pot heat 2 tablespoons oil
add onions and leeks. saute until soft.
add chicken stock, and the remaining vegetable and herbs. simmer until they are soft. I do mine slow and easy. Take out 1/2 of the veggies. Using a stick blender, blend remaining with the stock. Return veggies to the pot. taste for seasoning. Serve with crusty warm bread