Peel and chop the potatoes, parsnips, swede and carrots into roughly 2cm chunks.
Heat some olive oil in the base of a wide bottomed pan and add the chopped vegetables.
Whilst these are beginning to cook, chop the leek and onions and add these to the pan.
Season with salt and pepper.
Cook these with the lid on stirring occasionally until the vegetables are soft.
Once softened, mix the two stock cubes with two litres of boiling water and add to the pan.
Bring to the boil and simmer for around 10 minutes.
Remove from the heat and blend with a hand mixer.
Serve with rosemary olive oil croutons and a little chopped parsley.