Place the onion in a large saucepan or cast iron pot with the oil and soften. Add purple carrot, garlic and herbs and sauté for 2-3 minutes. Add your tomatoes, beans, beef stock, dulse flakes, 1/2 teaspoon celtic seasalt and cauliflower and then top with water, so that the liquid is just above the solid ingredients. Cook on medium for 10 minutes. Add zucchini and simmer another 5 minutes. Add more salt if needed. Celtic sea salt is great for you and can be used liberally. Turn off the heat. Blitz with your tri blade or blender and add a touch of water if you find the texture too thick – personally I need that ‘stick to your ribs’ feeling with puréed soups, to feel really satisfied by them. Pour into bowls.