Peel and roughly chop all of the vegetables, keeping the onions separate.  In a large stockpot or saucepan, heat the vegetable oil then throw in the onions and cook gently until soft.

Add the rest of the vegetables to the pan, sprinkle over the stock cubes and herbs then top up with boiling water until all of the vegetables are just covered.  Stir well, cover and bring to the boil.

Once boiling, cook for 12-15 minutes, or until the vegetables are soft.  Turn off the heat and leave to cool a little.  Add the Worcestershire sauce and season to taste, then whizz up with a stick blender until the soup is at your desired consistency.

Serve immediately with crusty bread, toast or our personal family favourite of cheese on toast on the side.  You can also jazz up this simple recipe by adding toppings to your soup such as croutons, crispy bacon, crispy onions, grated cheese, a swirl of natural yoghurt or a sprinkle of seeds.