Step 1/12
Heat the oil in a large non-stick saucepan.
Step 2/12
Gently fry the onions for 6–8 minutes, or until softened and beginning to brown, stirring regularly.
Step 3/12
Add the vegetable chunks and cook for 5 minutes more, stirring occasionally.
Step 4/12
Stir in the garlic and cook for a few seconds more.
Step 5/12
Crumble over the stock cubes.
Step 6/12
Add 1 litre/1¾ pints water and bring to the boil.
Step 7/12
Reduce the heat to a simmer.
Step 8/12
Cover the pan loosely with a lid and cook for about 20 minutes or until the vegetables are very soft, stirring occasionally. Some will soften more quickly than others.
Step 9/12
Remove the pan from the heat.
Step 10/12
Blitz the soup with a stick blender until very smooth and season with plenty of ground black pepper.
Step 11/12
Add a splash of just-boiled water if the soup is a little thick.
Step 12/12
Ladle into bowls, top with freshly chopped parsley, if using, and serve with the bread.