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1
Heat oil or butter in large pan, then add onion and garlic.
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2
Add the chicken or boneless meat, thinly sliced or finely chopped, and cook, stirring, until browned.
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3
Add firm vegetables as they take the longest to cook.
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4
Cook, stirring, until vegetables are just soft.
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5
Add enough stock to cover the vegetable mixture in pan.
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6
Bring the stock to the boil.
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7
For a tomato-based soup, add a can of undrained crushed tomatoes.
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8
For a hearty soup, at this stage add pasta, if desired.
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9
Simmer, uncovered, until grains and vegetables are just tender.
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10
Pasta takes about 10 minutes to cook.
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11
When grains and vegetables are almost tender, add quick-cooking green vegetables, such as chopped broccoli, spinach, beans, peas, onions, or canned vegetables.
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12
If you prefer a thicker, smooth soup, blend or process mixture to the desired consistency.
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13
For a thicker soup with chunks of vegetables, blend only half of the soup until smooth.
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14
Return the soup to pan, adjust the consistency with a little water or extra stock, if necessary, and stir until hot.
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15
If using canned beans or lentils, drain, rinse, then add them.
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16
Stir until hot.
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17
Season soup with salt, pepper and chopped fresh herbs (or a teaspoon of dried) to taste.
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18
If soup needs a little more flavour, ingredients such as Worcestershire sauce, soy sauce, chilli sauce, tomato paste, tomato puree or a can of creamed corn are great boosters.
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19
Suitable to freeze.
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20
Suitable to microwave.
