Add all the ingredients to the pot. Many were frozen, and if I'd had more time, I'd have given the onions and leek a quick fry first, but on this occasion, I just lumped them all into a big pot.

Top up with your water, to above the level of your vegetables. You can add more water later if you need to, and some salt and pepper.

Stir well, and bring to the boil, then simmer gently until the vegetables are cooked.

Use a potato masher to mash down some of the vegetables, to thicken the soup slightly, but still leave enough to give the soup some body.

Add the frozen peas, and when they're completely defrosted and heated, your soup is cooked.