For chunky vegetable soup

1) Heat olive oil over medium low heat in a soup pot (big enough to hold everything you have) and throw in garlic, onions, carrots and celery.

2) Stir around a bit, add the salt and cover.

3) Let sweat for about 10 minutes.

4) Add the tomato puree and corn, stir, let cook for a few minutes.

5) Then add the broth, turn heat up to maximum and bring to a boil.

6) Add the beans. Season with dried herbs.

For the Cream of Vegetables

1) Transfer half of the chunky soup into another soup pot.

2) Whiz everything up with a hand-held blender, or in a blender. Then use a sieve, and "filter" the soup.

3) Bring back to a boil, add cream, turmeric, curry powder, cayenne pepper and stir well.