Fry the onions, celery and leeks in the oil until soft.

Add the water, potatoes, broccoli, courgettes, cabbage, spinach, petit pois, green beans and parsley. Bring to the boil, then reduce the heat and allow to simmer for 2 hours.

Finally, add the thyme, vegetable soup mix, onion soup mix and salt and pepper. Stir well to ensure the soup mix dissolves properly. Soup mix should only be added once the vegetables are cooked, because the thickeners in the powders slow down the vegetable cooking process.

Blend the soup in a food processor by pulsing it a few times; not too smoothly, as it should have some texture. I find it easiest to use an immersion or stick blender to achieve the desired consistency. Check for seasoning once more, just before serving. Remember, salt brings out the flavour in any dish.