A creamy soup which is low calorie and can help you lose a few pounds!
Heat a very large saucepan, add the parsnip, sweet potato and carrot and cook until starting to char (stir so they don't stick). You can use a very small amount of oil if you wish (1-2 teaspoons max).
Add the cabbage and allow to soften before placing the corn cobs, chilli, garlic and tomatoes on top of the other vegetables.
Pour water over everything and cover with a lid for a minute, then carefully remove the tomatoes (use a slotted spoon). Allow the tomatoes to cool slightly before removing the skins and returning them to the pan. Cook for half an hour.
Carefully remove the corn cobs (eat them later or use for something else) and the chillies, then stir the courgette in, top up with water if needed then re-cover.
Make a paste with the tomato puree, paprika, herbs, salt, pepper and nutritional yeast (if using). Spoon some of the soup liquid into the paste and mix well until the paste is runny and can be poured. Add to the soup and mix well.
Allow to cook for a further half an hour, then add the spinach, peas and sweetcorn (cook for five minutes).
Either eat the soup as it is, blend it in batches (allow to cool first) or do half and half so you have a creamy base with pieces of vegetables in.