Chop Onions, Beans, Potatoes, Carrots and Mushrooms into small pieces and add to a large saucepan. Add stock cubes, hot water and Peas. Bring to a simmer.
Peel off outer layer from the Garlic, then squash with the flat of a knife, before adding to the pan. Stir in well.
Keep on a gentle simmer, stirring occasionally until all the vegetables are soft. Stir in the Coriander leaves and cook for a further 10 minutes to get all the flavours combined.
Take off the heat, can be used as a broth, or, as I did, use a hand blender to make a almost smooth soup, (leave a few pieces for “ taste extras!”), and serve hot with fresh Bread of choice. (I loved this SO much, I scraped the saucepan clean!!)
