OK so this one was my normal random nights cooking, I never meant it to be a recipe I shared with you, so you will have to forgive me for being a little vague when it comes to the exact measurements. You will get an insight into how I cook, a bit of this and a bit of that! Despite not having exact measurements, it was an excellent soup, so I had to share anyhow. Serve with some grainy bread. Makes a great family lunch or light meal
Ingredients
1 onion diced
2 large cloves garlic finely chopped
1/2 cauliflower head
1/4 large pumpkin
2 carrots
1 can of creamed corn
1 can of tomatoes
approx 1/2 a punnet of baby tomatoes (these got thrown in as where getting a little wrinkled)
1 can of edgell salad bean mix (pinto beans, black eye beans and chickpeas) drained and rinsed
approx 200ml dairy cream
approx 3 empty can fulls of water
3 teaspoons vegetable stock
mixed dried herbs
ground pepper
fresh parsley chopped to serve if desired
Method
Cut up and place all ingredients into a pressure or slow cooker to cook. I used pressure cooker for 20 minutes. Then blend together with a stick blender. Honestly so good!