1-2 carrotts, chopped
1/2 a small swede, chopped
1 large onion, chopped
1-2 courgettes, chopped
1-2 tsp chopped garlic
black pepper, a generous shake!
dried mixed herbs,3-4 tsp
2 vegetable stock cubes
tomato puree
a handful of spaghetti broken into small pieces
salt to taste
Put all the ingriedients, (except for the puree and spaghetti) into a large saucepan. Fill with water - to the consistancy you require.
Bring to the boil and then simmer for 20 - 30 minutes.
Check the flavour, adding extra seasoning/stock as required.
Add tomato puree, again to taste and to add colour.
Add spaghetti. Then simmer for a further 10 - 15 minutes.
Cornflour may then be added to thicken soup, if needed simmer for a further 5 minutes.
The soup flavour always improves if left for a few hours prior to serving.
If you want you can add some chopped uncooked bacon at the start and change 1 of the vegetable stock cubes for a ham one.
This soup freezes really well.