Scrap Veg Soup

This is called Scrap Veg Soup because it is just that.........the scraps of veggies left over in the fridge that has either seen their best days or you need to use them up because you are going away and they will go off in the fridge otherwise, as in my case today.
Steph

Scrap Veg Soup

Ingredients
2 tablespoons olive oil
1 x onion chopped or Leek if you have any on hand chopped
celery if you have chopped
garlic cloves x 2 or garlic powder
Any vegetables that are not going to see tomorrow or fresh vegetables if you want (today I had broccoli, cauliflower, leeks, bok choy and mushrooms) chopped
chicken or veggie stock cubes (depending on how much veggies you have and how much water you have to add)
Water

Method
Heat oil in pot big enough to hold your veggies. Slowly fry the onion or leek, celery and mushrooms (if using) until leek/onion is transparent. Add the garlic and fry for one minute. Add the vegetables and the stock cubes. Add enough water to cover the vegetables. Bring to the boil. Simmer for about 40 minutes or until all vegetables are tender. Taste for seasoning. Adjust stock if required.
Cool slightly and then puree into a smooth soup. You can add cream at this stage or as in my case today, I added Tofu instead for a healthier but still creamy option.

Enjoy

Can be frozen once cooled.