Fridge Raid Soup

• olive oil, for frying and drizzling
• about 300 g (10 oz) mixed vegetables, chopped

Heat a little olive oil in a large pan and fry all the veggies for 5–10 minutes until soft, stirring occasionally. Add the spices and give it a good stir. Once slightly charred and softened, add the boiling water, butter beans and stock cube and let it simmer for 10–15 minutes until you have the desired texture for your veggies. I love mine with a slight bite so I let the soup cook less. Enjoy