Student cookbook: Leftover veg soup

You can make a very easy soup with the contents of your veg box or veg rack. Just cut up the vegetables and cook them in a little oil in a large saucepan for a few minutes before you add 750ml of stock (made from a stock cube or 1 tbsp vegetable bouillon powder). Carrots are always good but you could use leeks instead of onions, plus celery or fennel, potatoes, a few cauliflower or broccoli florets, asparagus stalks or some frozen peas – whatever you've got. Add veg that cook quickly – such as broccoli, peas and asparagus – towards the end of the cooking period so they don't discolour.