This soup is a  BIG favourite with everyone. It's great on a cold winter's day - though in our home, we enjoy it any time of the year. Not only is it tasty, it also helps you stock up on lots of fresh veggies and nutrients.

The great thing about the soup is that it can be varied depending on what vegetables you have lying around such as, celery, green beans. I always avoid mushrooms though as I personally don’t think the texture goes. The same applies for the herbs and spices, they are such a personal taste, if you like something, add it in! For example I loathe fresh corriander, however you may prefer that to the parsley. I think recipes are good to play around with, I hardly ever stick to one. Give the soup your own personal touch. You may need to add more water at any point whilst it simmers, remember, once you’ve mashed it & added the beans, it will thicken, so you can be quite liberal with the water.

Oil

Teaspoon cumin seeds

Large onion (finely diced)

Large carrot (grated)

Head of broccoli (cut in small pieces, use leaves too)

Cauliflower (cut to small pieces)

(any veg. like spinach or cabbage if you like: shredded)

Lots of water

Vegetable stock cube

Good measure of mixed herbs

2-3 tablespoons of tomato puree

Chilli flakes (if desired. Add to own taste)

2-3 cups of your prefered beans (or a can of baked beans if you prefer)

Fresh Italian Parsley to garnish

• Heat the oil in the pan

• Add cumin seeds to sizzle for 2mins

• Add the onion and soften

• Add carrot and soften

• Mix in cauliflower & broccoli fry briefly

• Cover over ingredients with water

• Add stock.

• Add herbs, tomato puree, salt (chilli)

• Once boiling turn down and simmer for 45 mins

•  Loosely mash ingredients. Keeping it still a little chunky

• Add beans, let them warm in the soup

• Garnish with parsley

•  Serve with fresh bread if desired