If using parmesan (which is optional), grate the parmesan cheese or blitz it in your food processor. In the Thermomix: Turbo 3 seconds, 3 times. RESERVE FOR STEP 4.

Cut the vegetables into chunks to pressure cook OR (and this is my preferred method). Blitz the vegetables with the turmeric and the herbs (in the Thermomix: 7 seconds speed 10). You may need to do this in a couple of batches, I did.

Transfer to the pressure cooker. Add the vinegar, oil, salt and bay leaf. Stir to mix well. No need to add water as the vegetables will release a whole lot of liquid which will help your pressure cooker reach pressure.

Lock the lid in place making sure your sealing ring is properly in place and the steam release set to Sealing.

Pressure cook 10 minutes, high pressure. Do a quick release at the end. Thermomix: If you want to cook it in your Thermomix (which you can only do if not too full): 20 minutes, Varoma temperature if a TM31 and 120º if a TM5, speed 2. Of course you could cook it on the hob at this stage for about 25 minutes on a low heat, making sure you keep an eye on it and stir every once in a while so that it doesn’t stick.

Place the cooked vegetable mix in the blender (discard the bay leaf), and blitz with the reserved parmesan if using (Thermomix 1 minute speed 10, if you have cooked it in Thermie let it cool down a little bit first before blending, to about 60 degrees at least).

Pour into sterilised Kilner jars. Make pretty labels. Gift to friends. Ask friends to store in fridge and, very important, return Kilner jars when empty.

Add everything to the bowl (bearing in mind it might not all fit in one batch) and press Cream Soup programme. Let it do its thing, come back to it ready for you