2 carrots, 2 potatoes. 1 parsnip. 1 onion, 1 leek, 3 sticks of celery, 2 litres of chicken stock, 3 bay leaves,
1. Peel, wash and chop all the vegetables.
2. Add butter, leek, celery and onion to saucepan for 5 minutes.
3. Add carrots, parsnip and potatoes and mix around.
4. Boil kettle, mix boiling water with 2 stock cubes in a jug and pour into saucepan. Add 3 bay leaves.
5. Bring to the boil and allow to simmer for 30 minutes (or u