Cut all veggies in chunks and add to a pot with the veggie stock and water (add more if needed) and cook over medium heat until tender.
Once vegetables are tender to fork( about 20-25 minutes), add salt and pepper and transfer them to your blender and BLEND( or use a stick blender right in your pot)
Stir in cream and garnish with raspberries( or like my daughter- mash them in the bowl and then add soup on top)