1. Dice all the vegetables into round about 2cm cubes and place them all in a large pan.

2. Add in the ginger and thyme to the pan and then add the stock.

3. Place the pan on a medium heat and simmer for 30-40 mins until all the vegetables are soft and season to taste.

4. Once cooked place into a blender and blend until smooth. Serve immediately and top with cream of place into freezable tubs and freeze to use at a later date.