Creamy white vegetable soup

Fry the onion in a large pan on a medium heat until translucent - do not brown the onion. Add the crushed garlic and the white leek and stir. Add the celeriac, cauliflower and potato and fry for another 2 minutes. Add the chick peas and brine, water, wine, soy sauce and spices and bring to the boil. Put the lid on the pan and simmer for about 20 minutes or until the vegetables are tender. Remove from the heat and add the milk and cream and blend until smooth.