Jim was delayed by public transport on Saturday, so he missed the start of the soup-making. Here is the recipe:
a couple of good glugs of olive oil
3 stalks of celery
2 medium carrots
1 large leek
1 large onion plus a bit of left over onion
1 chicken stock cube (the shame!)
Wash and chop up the vegetables and heat the oil in a large pan. Throw in all the vegetables and cook until softened. Boil a kettle of water. Add the chicken stock cube to the pan, then pour boiling water in until it covers the vegetables and a little more. Cover and simmer for 10 minutes (or more if you like or are waiting for something). Whiz it up with the hand blender. Check seasoning (stock cubes are salty so it probably won't need it). Serve with warm crusty bread.
If one day you decide you're too much of an ingredient-purist for stock cubes, you can make your own chicken or vegetable stock. Alternatively, put in more vegetables and reduce fiercely at the end for a real concentration of flavour. Finally you might take it down the herb route - a handful of rosemary or thyme at the beginning when you're frying will go down well. You could even add some garlic if you wanted.
Jim has the photos of the soup.