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!