Makes 5 pints

2 large onions
1 lb turnips (or swede if no turnips available)
2 medium potatoes
4 medium carrots
1 rounded teaspoon salt
¼ level teaspoon on pepper
2 level teaspoons mixed dry herbs
2 vegetable stock cubes (gluten free)

Peel and roughly chop the onions, turnips, potatoes and carrots.
Place in a large saucepan with salt, pepper, herbs and 4 pints of water.
Bring to the boil, crumble in stock cubes. Cover and simmer for 20 minutes stirring occasionally.
Liquidize or sieve till well blended. Return to the saucepan.
To serve. Bring to the boil, simmer for 5 minutes until piping hot.