Method

1. Heat 1 tablespoon of olive oil and the margarine in a large saucepan.
2. Peel the onion, carrot and turnip.
3. Chop the onion, carrot, celery, leek and turnip into small pieces, around 1cm cubes.
4. Sauté all the vegetables in the oil for 10 to 15 minutes over a low heat, stirring occasionally. 
5. Peel and chop/crush the garlic clove.
6. Add the garlic, herbs and vegetable stock to the saucepan.
7. Bring the soup to the boil and simmer for about 25 minutes.
8. Taste your vegetable soup to see if it needs extra salt or pepper.
9. You can eat the soup as it is or cook it for another 20 minutes and liquidise it to make a smooth soup.
10. Add some chopped fresh parsley and serve.