There's no set way of doing this recipe. However I do suggest using the asparagus for the base of the soup.

Bring the bones to the boil for about 15-20 minutes with the chicken stock cube, a pinch of salt and with plenty of water. Reduce the liquid to a broth like consistency, stirring occasionally.

When done strain the liquid into another pot using a sieve. Be careful not to burn yourself.

Add whatever vegetables you want to the pot including any mashed or already cooked, and bring to the boil. This will take 15-20 minutes depending on the size of your vegetables and whether they are cooked or not. It does not matter whether you slightly over cook the vegetables.

When the vegetables are cooked using an electric food processor, pulse until the vegetables have turned into a thick creamy consistency.

Return to the pot and add a pinch of black pepper and salt to taste if needs be.

In the meantime add the remaining vegetables, you want to leave whole. I would suggest adding vegetables that are already cooked. I used frozen peas, broccoli, I also added the can of beans and Turkey meat and let it simmer for a further 10 or so minutes on a low to medium heat stirring occasionally.

When done let it rest for 10 minutes. Check the seasoning and serve.