This could be made for lunch or dinner.
I use any vegetables I have in the fridge, for example carrots, broccoli, potatoes, cauliflower, peas.
I normally cook more vegetables than are needed for Sunday lunch and put them in a pot on a
Monday to make my soup.
The only other ingredient is vegetable stock, you can use Boots baby stock if you prefer to limit the salt intake.
Use a small amount of potato if you want to make a thin soup or a bit more for a thicker soup.
Put all vegetables in a pot.
Make up the stock according to the packet and add it to the pot.
Cook until all vegetables are soft.
Blend with a hand blender.
Serve with bread and butter.