BASIC BOUILLON SOUP
This is just my quick go-to way of doing a soup with any vegetables I have in the fridge!

You will need a Saucepan or a Soup pan (with lid) for this recipe. If you have a water boiler then yippee!! That'll come in handy.

Ingredients:

• Bouillon cube or vegetable/chicken stock
• 1 white onion
• 2 garlic cloves (or 2 spoonfull of garlic prechopped in a little jar if you want)
• Whatever vegetables you want (if you're going shopping, I like to look at the ones in season and pick a few): any kind of squash, zucchini, potato, yam, carrots, cabbage, cauliflower, broccoli, ect ect
• Coriander and/or parsley if you got any :3
• Salt, Pepper
• Have some boiling water or hot water at the ready. Warm water will do too. If you're using liquid vegetable/chicken stock, don't worry about it, just pour it in at step 3 at whatever temperature it is instead of the water.

1. Prepare a source of hot or warm water. If you have a water boiler, start boiling a big batch. Cut up the garlic in tiny little pieces, about one forth of your fingernail-sized. Put them to the side. Cut up the onions and the vegetables into little cubes. depending on the vegetables, some may be way tougher than others to cut, so watch out. You just want them to be small enough you could fit them comfortably in your mouth.
We'll be using the onions and garlic first.

2. Place a spoonfull of olive oil in your saucepan or soup pan. Turn on the heat to medium. Put your chopped garlic and onions in there.

Mix them around for 3 or 4 minutes until they turn transparent and start bubbling a bit in the oil, if your oil is already hot when you add them then 1 minute will do.

3. Drop in all your chopped vegetables. Pour in enough water to cover the vegetables. Put a Bouillon cube in there or a big spoonfull of your bouillon paste. Place your lid over your pan. Let it get to a boil.

4. Let it cook, keep an eye on it because sometimes it bubbles up and spills and you need to take off the lid to let the water sit down a bit

4. While it's cooking feel free to drop in some chopped up parsley and coriander, maybe about a palmfull each, I like to cut mine up on top of my soup with a pair of scissors ^__^

5. Taste a veggie every 20 minutes til you feel all the veggies are cooked throughout (it depends on the type of veggies you cook but dw overcooked veggies/most undercooked veggies won't kill you, aim for more time cook then less cook time) then turn off the heat. Done!

You may find that your soup lacks taste, depending on the type of broth you used. I like to flavor my soups with salt, garlic powder, onion powder, ginger, scallions and soy sauce. I kind of throw anything at random to see how it taste. I'm sorry if that was hard to read I honestly have no idea what you can't put in a soup. Can of cubed tomatos is a great choice to add to your soup!! Tomatoes are very flavorful.