Minestrone soup

This is what I would call winter soup or 'everything also put leftover veg in fridge' soup. Yes, basically any leftover, less then stellar fresh veg can go in but some stalwarts which make the base of the soup that cannot be omitted are carrots, potatoes and onions. Everything else is variable.

This is also a slow cooker recipe so peeling the vegs aren't essential because everything will probably still fall apart, and the skin has all the nutrients. Dicing the hard vegs is important but again, they don't have to be diced too small because this is a slow cooker recipe and eventually, it's all going to be blitzed anyway.

Ingredients
¼ pumpkin
4 carrots, cubed
½ cabbage, shredded
3 potatoes, peeled and diced
½ cup barley
½ onion, diced
1 can of stewed tomatoes
1 tbsp chicken or veg stock cube or bullion (I used chicken Knorr powder)

Method
1) Pour all the vegs into the pot.
2) Pour enough water to cover everything.
3) Slow cook for approx 1 - 2 hours.
4) Blitz everything with a handheld blender. You can do this really roughly so you leave some texture behind rather than just a messy mess.
5) Can be drunk hot or kept for the next day and drunk cold if so inclined, maybe during summer?