Scrub and dice the potatoes, chop the onion and bell pepper, and dice or coin the carrots. Dump into the crockpot. Stir in the tomato paste, water, cumin, salt, and garlic powder. Wash and floretize the cauliflower; you're looking to prep 300g of the florets. Add the cauliflower once the rest is stirred together since it's delicate. Stir together well but gently. Cover and cook on low 8-9 hours or until vegetables are tender. When there's two hours of cook time left, add the frozen peas.

Calories: 171 per sixth.