Instructions: 1. Bring chicken broth to a boil, reduce heat and add all vegetables cut into large pieces.

2. Cook until vegetables are tender, and remove from heat. (about 20 minutes)

3. Remove bay leaf, and transfer all vegetables and about 3/4s of the broth in batches to a blender. Puree until quite smooth.

4. Return pureed vegtable soup to the cooking pot and add un-pureed remaining broth as required to reach desired consitancy

Serving Suggestions & Notes: Grandma uses lots of pepper in this recipe, so dont be shy! She also says you can vary the vegetables depending on what you have in the fridge, but dont use cabbage, broccoli or any other veggie with an overpowering flavour.

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