A good Sunday night dinner - and it uses up all the dare I say "old" vegies. We do occasionally call this mouldy vegie soup, even though it isn't really!!
To make, I simply cook off some onion, fresh herbs and garlic, before adding whatever vegies we have (generally pumpkin, sweet potato, tomato, cauliflower, potato, zucchinni) and covering with water & a litle vegie stock powder, or just a pinch of salt. Once the vegies are all softened, I whizz it up with a stick blender and there you have it. Soup.
On this occasion, I also made up a quick pizza base, to which I kneaded in some garlic & fresh herbsm before smearing the top with some more garlic, and a sprinkling of mozzarella and parmesan cheese, which was then baked in a very hot oven until crispy and golden. Just right for dipping into the soup.