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.
chopped vegetables 
just top with boiling water 
add some vegetable stock 
optionally add a chopped chilli 
cook until tender 
user a hand blender 
to turn the vegetables into soup 
photo shoot 
add sesame seeds 
Soup from the top
and if you really need a recipe here’s one to match the photos
Vegetable soup
Equipment
Ingredients
- 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
Method
- 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.
Nutrition
(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).