Wash and chop all the vegetables and place in boiling water. Then add the ginger, garlic, turmeric and bouillon powder.

Once boiled, cover and simmer on a low heat and cook for 25 minutes.

Once vegetables are soft, allow to cool for ten minutes.

Add ingredients to your blender (I used my trusty nutribullet), alongside coconut cream/dairy free milk alternative to add creaminess (note coconut cream will make it extra creamy, milk alternatives will make it slightly thinner) and blend for 30 seconds.

For an extra health kick sprinkle with protein Powder (I used my That’s Protein pumpkin/chia seed powder but you could also use flaxseed powder.)

Serve with seed crackers or a hearty dose of gluten free bread!