Leftovers soup
1. Cut up an onion and smash some garlic. Fry.
2. Throw in whatever vegetables you have around the place (here I used aubergine, peppers, carrots and cauliflower). Optionally roast them in the oven beforehand. Cook until soft and juicy.
3. Pour in a pint of stock and add a tablespoon or so of tomato puree.
4. Add plenty of salt and pepper, maybe some herbs. Simmer for about ten minutes.
5. Serve (bowl on left), or blend and serve (bowl on right)