This is a quick and easy soup using whatever vegetables you have in the fridge.
Simply chop the vegetables into small pieces and just cover with boiling water, add a tablespoon of vegetable bouillon and cook until the vegetables until tender.
Use a hand blender to blend the vegetables into a soup. Adjust the seasoning and serve with crusty bread.
The amounts used are up to you, I usually choose a large saucepan, fill it with various chopped vegetables until halfway and then fill with boiling water so the water comes just above the vegetables.
and if you really need a recipe here’s one to match the photos
- 1 large leek
- 3 carrots
- 100 g broccoli tenderstem
- 1 tbsp vegetable stock powder
- 1 red chilli – Optional
- 1 litre boiling water – enough to just cover the vegetables in the pan
- Put the kettle on to boil
- chop all the vegetables into small pieces and place in a large saucepan, the saucepan should be big enough so the vegetables only fill the pan halfway (stops any water boiling over later)
- add a tablespoon of vegetable stock
- add an optional chopped red chilli if you like the soup to be spicy.
- pour over the boiling water until the vegetables are just covered and cook until the vegetables are tender.
- Take off the heat and use a hand blender to blend all the vegetables unto a thick soup.
- taste and adjust the seasoning.
- To serve I sprinkled some toasted sesame seeds I have left over on to the soup.
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).