Peel and chop all vegetables into small pieces and place in a large cooking pot.
Cover the vegetables with two pints of water and add the salt and pepper. Bring to the boil then simmer for 30 minutes. Remove from the heat and drain the vegetables - remember to retain the water to add back into the soup.
Using a hand blender, blend the vegetables into a smooth pulp. Gradually re-introduce the water from the boiled vegetables, stirring after each addition. Add the remaining pint of water, stirring to ensure it is mixed.
Return to the heat and warm through before serving.
I find that this soup tastes lovely when freshly made but tastes even better if reheated the following day. This is a really thick soup and is a real comfort food. If you prefer a thinner soup it can be diluted by the addition of more water and would then make more servings.
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