1. Place cut vegetables, stock, bay leaf, salt and pepper in a medium saucepan. If the liquid from the stock does not cover the vegetables, add water until vegetables are covered.
2. Bring vegetables to a simmer (hot but not boiling). Stir frequently and cook until all vegetables are soft enough to be mashed with a fork, about 30 minutes depending on the size of the vegetables. Discard bay leaf. Remove pan from heat.
3. Using a potato masher or the back of a wooden spoon, mash vegetables until smooth and creamy. If mixture is too thin, return to heat and simmer until it reaches your desired consistency.
Add a couple of minced garlic cloves to the saucepan along with the stock and seasonings.
TOOLS & EQUIPMENT
Cutting board, knife, vegetable peeler, measuring spoons, medium saucepan, potato masher or wooden spoon