So does this make me the only person in the world who hates chicken soup?

I make a golden vegetable soup: carrots, potatoes, swede (rutabaga?) cut into 1cm cubes, and cooked with 3 bay leaves until tender (not soft, they'll go to mush, and you have to be careful what variety of potatoes you use too). Add tomato puree to the water, some finely chopped yellow, orange and/or red pepper, sweetcorn and bring back to the boil. Add seasoning of salt, pepper if desired, and thicken with cornflour (corn starch). You can add a beef stock cube and miniature pasta shapes to turn it into a substantial minestrone if you like. The pasta shapes should cook in about 2 minutes if the soup is already hot.

LTS