Roasted Garlic, Potato & Vegetable Soup - cooking recipe

Ingredients

6 cups chicken stock
2 cups small potatoes, cleaned or 2 cups potatoes, peeled & cut into 1/2 inch dice
1 cup onion, chopped
10 roasted garlic cloves, squeezed out of husk, chopped
3/4 cup grated carrot
1 cup fresh frenched green beans
1 cup broccoli, chopped
3 green onions, chopped
1/2 teaspoon dry oregano
1/2 teaspoon dried thyme
salt and pepper, to taste

Preparation

Put the stock on to heat and put in the, prepared potatoes, bring to a boil.
Meanwhile while the potatoes are getting a head start prepare all the other vegetables, add to the pot, along with garlic, oregano, thyme salt and pepper, bring to a boil again, turn heat down to medium and simmer for 15-20 minutes.
You may puree the soup or not - your choice.
I like to add some garlic croutons but it isn't necessary.
Serve.