1 Onion diced
1 Tin butter/ cannellini beans
1 fresh Bay leaf
1 tsp mixed herbs
4 tbsp Olive oil
1 L Vegetable stock
1 tsp Salt and pepper
200 g Sliced mushrooms
1 Cauliflower head
1 tsp Nutmeg
Juice of ¼ of a lemon
Serve hot with toasted sourdough. Freeze extra soup in 500 g serving sizes for up to 3 months.