Drawing, drawing, drawing.

Okay, so I couldn’t put down my pencil!

The lovely and very talented Genie Esponosa kindly asked for the recipe of my veggie soup!

Ingredients

Butter
Olive Oil
Chicken Stock
Water (boiled in a kettle)
Salt and Pepper
Garlic Powder

Any vegetables you have!
For mine I used Broccoli, baby sweetcorn, courgettes, peas, carrots, one tomato (peeled) and a small potato as this is what I had to hand.

Chop up all your vegetables so they are roughly the same size (they cook at the same time that way)
Cube your potato, not small and not too big.

Also, I just go by eye so I use as much vegetables as I want/need – I don’t really measure things.

Put a large pan on the heat and add your butter (as much or as little as you want, I used maybe 50/70g… The more butter the tastier :p ) and then add a few splashes of olive oil (I used extra virgin because it’s all I had).

Let it melt and then add in all your vegetables and saute them for a while. This is also when I season so I added the sea salt, pepper and garlic powder – to taste.

After a few mins add water – again I don’t measure so you have to go by how much you’ve got in the pan. Usually put in enough so it’s covering your veggies.
Then add your stock! I used two chicken stock cubes, but you can use one if you prefer.

Then leave to cook for a while. Make sure you don’t overcook the vegetables because that’s when they become all gross and mushy. You want them with a bit of a bite.

Et VOILA! You have a yummy soup : )

Looking at poses today. Trying to get back to basics as I never really learnt this stuff!