In a large pan add the water, carrots, potatoes, salt, stock cube, onion and olive oil.

Boil the eggs separately.

Once cooked, let it sit and cool down for around half an hour.

Blend all the ingredients until it has become a smooth consistency.

Once it starts boiling again add the Green beans and tomato and cook for a further 8-12 minutes. I normally add another dash of olive oil here.

Add more water if needed along the way. check seasoning before turning the heat off.

Peel the shell of the eggs and slice. Add to the soup once heat is off.