Heat a generous amount of olive oil in a large, heavy-based saucepan and when hot, add the carrots, celeriac and onion.
Fry the vegetables to remove the water content. This intensifies the flavour.
Add the cauliflower, cabbage and a dash of olive oil. Stir in the leeks and courgette, and allow the vegetables to cook for 10 minutes.
Keep stirring the soup and pour in the water, adding the Knorr Vegetable Stock Pots.
Bring to the boil, and then simmer for 15 minutes.
Next, add the discarded celeriac leaves, basil, parsley and thyme. I'm a big fan of basil, so I like to add a lot. It may seem like a lot of herbs, but it's a lot of soup!
Finish off with a generous dash of olive oil to give it a taste of the Mediterranean, a bit like Minestrone, and stir through the garlic to finish.
Your Knorr Vegetable Stock Pot Soup is now ready to serve. Delicious.
Chef's tip from Marco Pierre White: Delicious, warming and so simple - a great winter warmer. This is a very simple vegetable soup - rough and chunky, in the pan and in stages. There's no real recipe, just vegetables, water and the Knorr Stock Pot.
Click here to watch the video on how to make Rustic Vegetable Soup