Peel and dice the vegetables.
Fry briefly in the hot oil then add the stock. Allow to simmer for 15 minutes.
Clean the leaves.
Wash in a sieve.
Pat dry with kitchen paper.
Cut the leaves into fine strips.
Add to the soup.
Blitz until smooth with a hand blender. Stir in the cream. Season with salt and pepper and serve garnished with fried garlic slices.