It is just so easy! As long as you have a decent stock and some onions as a base you can make soup from pretty much anything. I tend to make my own stock – I save all the bones and scraps from any poultry or other meat that we eat and freeze them. If I don’t have any bones I use a decent vegetable stock such as Marigold or Knorr in powdered form. I also save any bits of leftover veg as I go along: mashed potato is particularly good as a thickener, but cooked carrots, peas, cabbage, etc can all go in the pot, as well as bits and pieces of meat if you have any. I use whatever fresh veg there is in the fridge or garden to make soup. Sometimes there is a main ingredient like pumpkin or courgette because we have a glut. Other times I use a variety of ingredients and bulk the soup out with lentils, pulses or pearl barley.
I might chop the veg small and keep it as a chunky soup. Other times I blend it smooth. I always season it well. If I decide it needs more depth of flavour I find a squirt of soy sauce does wonders.
I can’t bear tinned soup and the fresh soups from the supermarket are often disappointing. I also resent paying £2-3 for half a litre of this stuff when I can make something that tastes much better for pennies.
Soup is healthy and nutritious too. You don’t need any special equipment, although a hand blender is useful. It’s hard to go wrong with home made soup if you want to be a frugal cook and get the best nutrition for your money!