Put all of the vegetables in a large saucepan. Add the stock cubes dissolved in hot water then sprinkle in the chicken soup mix. Cover it and bring it to the boil then simmer for 50 minutes.
Spoon the vegetables and a ladle's worth of cooking liquid into a blender or food processor and puree. When the mixture is totally smooth, spoon it back into the remaining cooking liquid in the saucepan and gently stir until it is mixed nicely.