Super-quick to make; I just threw a container of frozen stock in the pot, added three carrots, five stalks of celery and some leftover spinach, then let it simmer on low for about ninety minutes. I added only salt – the strong flavours of the ingredients (especially celery) carried the soup.
It was good to make while I was working; ie didn’t need much attention – just a taste every half hour to see if it was done. And it was hearty and delicious.
My soup wasn’t vegetarian because I use chicken stock, but you could easily use vegetable or mushroom stock.
