In a large pot, melt the butter and add all the vegetables. Cook for 5 minutes or until lightly browned.
Pour the stock over the vegetables until covered; add more stock or water if needed.
Bring to boil on a low heat and cover to simmer for 40 minutes.
Transfer the soup to a blender or use a hand held blender. Puree till desired consistency. Season with salt and pepper. Enjoy with bread rolls for dipping!