When I make a soup I like to use left over pasta or rice and use up all the odds and ends of vegetables in the fridge, this not only makes a tasty soup but saves on waste. I also make a very large pot of soup and when it has cooled I portion it up into tubs and then freeze most of it so I can have ready meals whenever I fancy.
1 onion (optional)
1 Segment of Garlic (optional)
A selection of chopped vegetables that you like to eat, I use cabbage, broccolli, green beans, carrot, peas, sweet potato and fennel and any left over vegetables you might have.
Cooked pasta or rice ( use fresh or left overs, this adds a bit of substance for winter).
Beans I like to add a can of butter beans, or chickpeas
Tablespoon of Vegetable Stock Powder
Fresh herbs chopped ( i used thyme and sage ) Use a good handful of each.
2 teaspoons of dried mint
salt and pepper
1 teaspoon of English Mustard
A little Chilli powder (optional)
First put some olive into your cooking pot and bring to a medium heat. If using the onions and garlic, add them into the pan and stir and cook for approx 5 minutes. Then add all the vegetables and coat them in the olive oil, stirring so they do not burn, this helps to seal in the flavour.
Add the water covering the vegetables to a consistency you like, you can always add more later, then stir in the vegetable stock, add the fresh and dried herbs, salt and pepper, mustard and chilli. Stir it well making sure that everything is well distributed.
Add the beans. Bring it to the boil, then turn it down to a medium heat for approx 10 minutes. Then add the pasta or rice and let it simmer for another 10 minutes.
Serve with some crackers or home made bread.