Heat 1 tablespoon Olive oil in a large pan and add 1 Onion. Cook until softened.
Add 550 g Potato, 250 g Leek, 350 g Carrot, 100 g Celery, 300 g Cauliflower and 100 g Frozen sweetcorn and gently cook for 3-4 minutes.
Add 1200 ml Vegetable stock and simmer for 20 minutes.
Using an immersion blender, blend until smooth. Add 100 ml Whole milk and 100 ml Single cream, stir and serve.
Notes
Cut all the vegetables evenly, in to small pieces so that they will cook quickly. Big chunky bits of vegetables will take much longer to cook, especially the root vegetables.
You don't have to peel the carrots and potatoes. It will save time and add fibre.
Add some croutons on top for some extra crunch.
Spice this soup up a little with a sprinkling of red chilli flakes before serving or even adding some curry powder at the same time as the vegetables.
If you are making this soup for young children, then use a low salt stock.
If blending this in a jug blender, allow to mostly cool first, so the heat doesn't crack the blender.
You can make this more of a filling soup by stirring in a can of chickpeas.
A little bit of grated cheddar, crumbled stilton or Parmesan shavings on top finishes this perfectly.