handful of cauliflower
handful of brocolli
3 medium carrots
1 medium onions
tin of mushy peas
stock powder
Chop up all the vegetables and boil in a saucepan full of water. Once soft remove the vegetables and simmer the stock for half an hour to make it more concentrated. Then add the vegetables again with the stock powder and mushy peas. Heat well and serve with salt and black pepper.
