Soup is the perfect way to use up any veg in your fridge that needs a home. The basis for many is this simple: an onion, stick of celery, carrot and some good stock. Then add your main ingredient, and any extras to bulk it up or flavour it a little more. Bacon, pulses, fresh herbs...
Here is a favourite tomato soup recipe:
1 stick of celery
1 clove of garlic
2 rashers of bacon (preferably smoked, for flavour)
2 tins of tomatoes or 2 handfuls of fresh (when in season)
1 litre of stock
A small bunch of fresh herbs - basil or parsley both work well
Roughly chop your onion, carrot and celery and throw into a heavy-bottom saucepan with a slug of olive oil and some seasoning. (No precision needed here are you're blending the final result). Cook on a medium heat with a lid and allow to sweat and soften a little for 8-10 mins, stirring frequently. Add your chopped garlic clove and bacon. Cook for a few more minutes. In with the tomatoes and some more seasoning, bring to the boil and then add your stock. Bring to a simmer and taste - depending on the quality of your stock you might need extra seasoning. If using stock cubes go easy with adding extra salt. Leave to simmer for 30 mins, add your herbs and then blitz with a hand blender. Eat at once or cool completely, portion into tupperware and store in the freezer.