Pre-warm a slow-cooker (approx. 3L capacity). Peel all your vegetables and cut into small chunks. Make the stock as per instructions.

Heat up the oil in a deep pan and fry off the onion.

Add a knob of butter and allow the onion to brown before adding the garlic.

Add the carrots, potatoes & parsnips and mix well.

Season with salt, pepper & a very light sprinkle of smoked paprika.

Cover the pan with a lid and leave to cook for a couple of minutes.

Add a good squeeze (approx. 1 tbsp) of honey, stir well and cover again for a couple of minutes.

Once the vegetables have started to soften, transfer to the slow cooker and pour in vegetable stock.

Leave in the slow cooker on a high heat for around 1 hour, until the vegetables are slightly 'Al dente' (If you prefer completely soft veggies, leave for 1.5 hours). Season again with salt & pepper.

Serve with crusty wholewheat bread and a generous sprinkle of cheddar cheese & black pepper in the middle for some rich melted goodness.