Prepare the vegetables and chop up into reasonably small pieces for speed of making the soup.
Put the vegetables, stock cube and a pinch of salt into the soup maker or pot.
Add water to the 1600 ml mark in a soup maker, or to the same level in a measuring jug with the vegetables in if you plan to use a pot for your cooking.
Choose your soupmaker setting and set it to go. I use the smooth setting most frequently. If you are making this in a pot, take off a simmering heat when the vegetables are fully cooked and use a blender to puree your finished soup. Sprinkle parsley and lemon seasoning on the soup before serving.
All the ingredients for the 1.6 Litre output of soup need to total up to approximately 800g. I simply add a few carrots, potatoes and the onion and then top up with the largest main ingredient to the 800 grammes.