1 can tomato soup
2 parsnips, peeled and diced
2 carrots, peeled and diced
1/2 cup cauliflower, in small pieces
1 cup mashed, cooked pumpkin or sweet potato
1 clove garlic, crushed
3 tablespoon vegetable stock powder
Combine all ingredients in large soup pot, stir well. Bring to boil. Reduce heat, simmer 30-45 minutes until vegetables are tender.
Puree with hand blender or food processor. Store in fridge in covered container for up to a week, snacking on it like cup-a-soup as needed.