No blender vegetable soup As I have found out through my time traveling, only …

No blender vegetable soup

As I have found out through my time traveling, only a handful of hostels have a working blender. This is a real shame since soup is one of the easiest and best ways to use up leftover or cheap vegetables.
I have come up with a range of adapted soup recipes, which will be making appearances on the blog and should make it easier to use up whatever is left in the food bag. 
All of the soup recipes featured are made using leftovers I have, or things taken from the free food shelf. With this in mind feel free to take out and add whatever vegetables you need to, so that these recipes work around you. 
Ingredients- ($3.98/£2.39) Serves 1
1/2 An onion
1 Tsp. garlic
1 Tbsp. oil
4 Standard size mugs of hot water 
2 Vegetable stock cubes 
Plus a selection of vegetables (here’s what I used):
1/2 carrot, roughly chopped
1/2 a leek, roughly chopped or sliced
1/2 stick of celery, roughly chopped
1 handful of pak choy or leafy vegetables, shredded 
1 Handful of frozen peas
Optional 2 tbsp. of herbs from the free food shelf 
Method 
Heat the oil in a saucepan; add the onions and garlic stirring regularly for 1/2 minutes. 
Next add in the harder vegetables (for me this is the carrot, leek and celery) 
Continue to cook until the vegetable start to soften (8/10 minutes). 
Add in the water and stock cubes and stir to dissolve, cook on a low simmer until the carrots are cooked. 
Place the softer vegetables onto the pan (pak choy and peas) along with the herbs and bring the whole soup back to the boil before taking off of the heat. 
Taste the soup and add a little salt if needed.