• Prepare the vegetables
• Dice the potatoes, onions, carrots, and parsnip. I like to leave the potato skins on for the extra nutrition and rustic texture, but you can peel them if you prefer. Keep the peas and corn aside until later.
  

Sauté the aromatics

• In a large pot, heat the oil over medium heat. Add the onions, carrots, and parsnip. Sauté for about 5–6 minutes until the onions are translucent and the vegetables begin to soften.
  
• Add water, potatoes, and seasonings
• Pour in 2.5 litres of boiling water. Tip the diced potatoes into the pot. Stir in the vegetable stock powder, salt, marjoram, caraway seeds, and pepper. Bring to a gentle boil and cook for about 10 minutes, until just tender.
  

Add peas and corn

• Stir in the peas and corn. Continue cooking for another 2–3 minutes, just until heated through and bright in color.
  

Serve

• Ladle the soup into bowls and garnish with chopped curly parsley. Serve hot with a slice of crusty gluten-free bread if you like.