Method 1 Chop vegetables into small pieces and put into a big pot with stock, water and canned tomatoes.
2 Add seasoning and spices, boil for 2 minutes. Reduce heat and simmer for about 1 hour or until vegies are tender. To make it thinner, add more water.
3 Top with chopped parsley to serve.
This soup freezes well and you can substitute any of the above vegetables for broccoli, onion, sweet potato, etc etc etrc...whatever you like really, it's your soup. ===========
I really need to up on my health - at the moment a bit cold/fluish, currently with a sore headache and funny feeling chest. Plus, i've just managed to bump my head on a vacuum food flask...don't ask how...
It is just amazingly quiet here today at the shop - mind, it's Show day tomorrow and today is the first day of the festivities... I'm not going to the Show, i'm going to make the most of a day off and sleeeep and read. Thank goodness our town has a local public holiday just for the Show.
gahhh...i just wanna go home and have a nice hot steamy bath.
Oh, btw, I make the best and most yummiest cupcakes. they kick arse.