Ingredients:

1 large onion
2 cloves of garlic
1 medium size eggplant
6 x mushrooms
1 large carrot
2 zucchini
3 stalks of celery
1 cup diced pumpkin
2 tins crushed tomatoes
1 litre of chicken stock
2 dsp tamari sauce
2 tsp wholegrain mustard
2 tsp crushed ginger
1 tin cannellini beans (rinsed)
1 dsp arrowroot flour (optional; it’s a gluten free thickener)
1 dsp Sass Mingle Seasoning
1 tsp sweet paprika
1 dsp wostershire sauce

* If you would like to add some spice (as on hot..!) you can add some chilli, chilli powder or chilli flakes.  With out the chilli it isn’t actually spicy as such, it’s just loaded with lots of delicious spices.

Finely chop cloves of garlic, and dice onion; add to slow cooker pot.

Add tins of crushed tomatoes and chicken stock to the garlic and onion.

Dice all vegetables in cubes, or roughly chop (depends how chunky you want your soup!).  Add vegetables to the slow cooker pot.

Open tin of cannellini beans, rinse well and add to slow cooker pot.

Add all remaining ingredients and mix until sauces and spices and mixed well through the soup.

Turn Slow Cooker on High for first 30 minutes, and then down to low.  Allow to cook on low for as long as it takes for the vegetables to cook.

* Do a taste test and add more spices, salt, etc if necessary & ENJOY!