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Makes 1 week’s worth

Choose at least five of the vegetables listed below – the more the merrier! The initial preparation and cooking takes a little while but you then have a convenient soup that will last a week in the fridge – it freezes well too.

1 onion, coarsely chopped

1 zucchini, coarsely chopped

handful of green beans, cut into ½-inch lengths

1 carrot, diced

3 sticks celery, peeled with a potato peeler to remove the ridged strands and then coarsely chopped

1 leek, coarsely chopped

¼ cauliflower, cut into small bite-size pieces

4–5 green cabbage or spring green leaves, sliced into strips

1 small bunch broccoli, washed and cut into small bite-size pieces

1 parsnip, peeled and cut into bite-size pieces

14-oz can cannellini beans, drained and rinsed

handful of frozen peas

handful of snowpeas, diced

4–5 dried mushrooms, softened in 1¼ cups boiling water (the water can be added to the soup)

4 chicken or vegetable stock cubes

good handful of fresh chopped flat-leaf or curly parsley

Put all the vegetables, beans, and peas into a big stock pan together with the stock cubes and a gallon of cold water. Bring to a boil and then simmer on a very low heat, covered, for about 2 hours. Season well, halfway through cooking time.

Blend half of the soup in a blender or liquidizer and return it to the pot. Throw in the chopped parsley and serve.