Clean the vegetables well and peel the potato if using any.
Roughly chop the veggies, then transfer them to a soup pot.
Add in two tablespoons of olive oil or butter, then turn on the fire and saute.
Season with salt, pepper, and cinnamon.
Add in the herbs. Either chop them up or add them as a bundle (boouquet garnis).
Pour in the stock or water. Make sure to submerge the veggies.
Bring the soup to a quick boil, then reduce the fire to a simmer. Cook for 20 minutes.
After 20 minutes, blend the soup to a smooth texture. Don't forget to remove the herb bundle.
Add in the cream. Stir to incorporate.