Chuck away the cook book, it's time to go freestyle with your soup. If you get an organic veg box or simply find a load of veg lurking in your fridge at the end of every week, then this is the perfect way to ensure your valued veg don't end up in the bin.
Base
A good base ensures every soup starts well. Begin with a medium onion and chop in a few basic vegetables to give a rounded flavour. A combination of one carrot, one stick of celery and one leek works well. Sweat these off with a knob of butter: that means heating the butter, dropping in the chopped vegetables, stirring to coat and putting the lid back on. Cook, with the occasional stir for 15 - 20 minutes to soften them.
Spice it up
A pinch of spice can work wonders in most soups. Cumin is a great all rounder, giving an earthy taste to pretty much most soups. For a Thai flavour, add fresh garlic and ginger and ground coriander. For Indian, add a pinch of cumin, turmeric, fenugreek or garam masala. Tomato soups can take on a Mexican or Spanish feel with a pinch of sweet smoked paprika. Don't be shy to combine your spices, if you add somewhere between a pinch and a teaspoon, they won't take over but will give you a depth of flavour.
