Continental fresh Vegetable Soup

2 large carrots, peeled and chopped
1 large potato, peeled and chopped
100 g cabbage, shredded
50 g peas
50 g sweet corn (optional)
1 large onion, chopped
2 pints (1 liter) water
1 vegetable stock cube
Freshly ground black


Place all the vegetables in a large pan with the water. Cover and bring to a boil. Add the stock cube and simmer for 1 hour. Add a generous sprinkling of black pepper to taste. Allow to cool, and then place in a food processor or liquidizer on high speed