Put a saucepan on the stove on medium heat and if you have time, chop an onion roughly and sizzle for 5 minutes (not, however, essential to the soup!)
Add the chicken stock, 1/2 tin coconut cream (or the whole lot for added richness and full coconut flavour)
Add your veggies, herbs and 2 garlic cloves.
Simmer 10 minutes and switch off the heat.
Get the stick blender out and whizz everything into a creaminess in the sauce pan.
Salt to taste
Serve in bowls and garnish if you have the fresh herbs at hand.
Serve with your favourite crusty bread, gluten free loaf or enjoy in a cup – plenty of nourishment per serve to do away with the bread altogether!