First, gather your ingredients. You will need:
Stock: Cubes, bouillon powder, or liquid – just follow packet instructions to make it up. If you don’t have any, just use water and add a little more seasoning (see Taste).
Vegetables: Use up leftovers (cooked or uncooked), frozen veggies, plain uneaten veggies from dinner, anything on offer in the shops, or veggies that are just on the turn.
Taste: Add a little flavour with basic dried herbs (1-2 tsp will do), curry powder, or just salt & pepper. You could add creaminess with milk, coconut milk or cream at the end of cooking, too.
Bulk: Bulk out the soup with root veg, beans and pulses, which are cheap, filling and nutritious. And feel free to throw in any leftover cooked meats from dinner at the end of the soup-making process.
