1. Peel and chop all of the vegetables, except for the onion and garlic, into evenly sized chunks. To make this step super simple, we'd recommend using the Chopping Bowl Attachment of the Dualit 700W Hand Blender.

2. Peel and chop the onion and garlic. Coat the bottom of a large saucepan in olive oil, and gently fry the onion and garlic until soft.

3. Add in the chopped parsnip, carrot, brussel sprouts, swede, spinach and green beans. Stir until well mixed with the garlic and onion.

4. Add two thirds of the water and crumble in the stock cube, the tomato puree and worcestershire sauce. For a twist, also add curry powder (optional).

5. Turn the heat up to high and bring the stock to a boil. As soon as large bubbles appear, reduce the heat and allow to simmer for 20 minutes.

6. After 20 minutes, add the potatoes and chopped fresh parsley and allow to simmer for another 20 minutes. Ensure that the liquid in the saucepan covers the potatoes - if required, add the remainder of the water.

7. After 20 minutes, check that the potatoes are soft. If these have cooked through, remove the saucepan from the heat and, using the Dualit 700W Hand Blender, partially blend the soup. Continue to blend until you have reached your preferred consistency - your soup can have a smooth or chunky texture.

8. Serve immediately!

Tips...

• Any left over COOKED meats can be sliced and added to the saucepan during the last ten minutes of simmering,
• A little cream can also be added to make your soup a litte more rich and luxurious.
• To make the perfect croutons for your soup: toast seeded bread in the Dualit Mini Oven or Dualit Toaster, then chop into 1 inch pieces.