I'm sitting here licking my fingers and peering into a cold container of leftover orange soup trying to remember how I made it.
1 Onion chopped
Chili (of course!)
Carrots 500gm? scrubbed and roughly chopped (or more if necessary to make space in the frig for other things)
Pumpkin (whatever was in the frig - possibly 500gm) peeled and unenthusiastically chopped
Sweet potato (a chunk as big as your fist) Less enthusiasm for chopping now, very random chunks.
left over Red Capsicum (it adds a lovely colour) sample as you chop.
Tomatos (the cacky cheap tasteless ones can be used at a pinch - about 8, but less is fine) very half hearted chopping by this stage.
...and what else? Possibly some white wine, (one for me, one for the soup) maybe some cumin, definitely a smidge of salt and pepper, and a vegetable stock cube or frozen chicken stock. Just enough to cover the vegies or it's too watery. I imagine if I'd had a stem of broccoli I'd have added it too and any sad looking leftover vegietables that could have been slumping forlornly at the bottom of the crisper. And there would have been a few bay leaves, parsley, and oregano ceremoniously added and plucked out at the end of cooking. Oh, there was a very soft apple sitting on the bench, it got chopped up and plonked in too.
Put a small glug of olive oil in a large saucepan, heat. Add the chopped onion, garlic and chili. Stir till sizzling. Toss in assorted chopped vegetables, let them sweat and sizzle then add the heated stock - just enough to cover.
Let it bubble away gently for a 1/2 hour or so. When you can squash a piece of carrot against the side of the saucepan, it's ready to be buzzed with a kitchen wand.
Add a dollop of yogurt and enjoy!
What would you have added (or not)?