In our “vegetables that need using up in the fridge” soup I used one carrot, one onion, garlic, one parsnip, 1/4 broccoli, 1/4 white cabbage, red pepper and 1/2 red cabbage.

Ingredients
1 tbsp oil
1 onion peeled and finely chopped
1 carrot peeled and finely chopped
2 garlic cloves peeled and finely chopped
Vegetables that need using up – chopped
1.5 lts vegetable stock
Herbs

Method
Add the oil to a large sauce pan or stock pot and saute the onion, carrot and garlic for approximately 10 minutes.  Add the chopped leftover veg and stir well.  Add the stock and dried herbs of your choice. Bring to the boil.  Simmer on a low heat for 20 to 30 minutes until the vegetables are tender.  Liquise and season with salt and pepper.

For a richer soup stir in Greek yoghurt, creme fraiche or cream.