Heat saucepan on low. Use canola spray to grease. Add in garlic, cook for 3 minutes.

Chop and peel all vegetables and place them into saucepan.

Crumble in vegetable stock cubes, add in salt, pepper and finally add in water.

Crank stove up to high and boil contents for 45 minutes.

Turn off heat and allow contents to cool down for 15 minutes.

Using a stick blender, slowly blend into smooth soup using lowest setting.

Using a ladle carefully serve into large soup bowls. Pour thickened cream into each bowl starting from the centre and going around the bowl to create an even swirl.

Garnish each bowl with chopped parsley, birds eye chilli’s and freshly cracked pepper.

Enjoy!!