Add everything except the coconut milk to a slow cooker and mix briefly to combine. Cook for 4-6 hours on low or 2-3 hours on high until vegetables are tender and mash easily with a fork.

Add coconut milk. Using a hand blender purée the soup until smooth.

Garnish with a swirl of the coconut milk and anything you have to hand - parsley, chilli flakes and pine nuts work well!

Leftovers can be stored in tupperware in the freezer and reheated in the microwave from frozen for a quick work lunch.