- 1-2 bendy carrots, peeled, if you like
- 1 onion, peeled
- 1-2 small potatoes, peeled
- 1-2 squishy tomatoes
- a little oil or butter, for frying
- water or stock made from a cube
- 1 bag salad (tired), washed if necessary
- salt and pepper
- curry powder, to taste (optional)
- leftover hummus, to taste (optional)
- 3-4 slices slightly stale bread
- oil, for shallow frying
- Roughly chop the carrot, onion and potato. Cut the tomatoes in half and rub the cut-side on a coarse cheese grater to get the pulp, and leave the skin behind.
- Heat a little oil or butter in a medium saucepan over a medium heat. Fry gently until the onion and carrot start to soften (about 5 minutes). Add the tomatoes and then the potato pieces.
- Just cover with plain water or stock. Bring to a simmer and keep simmering until the potatoes are tender (about 10 minutes).
- Next, add the bag of salad and cook for another 2-3 minutes, until wilted. Season with a bit of salt and pepper. Add a good pinch of curry powder if you like.
- Blend the soup, either in the saucepan using a stick blender, or transfer to a blender. Blend until fairly smooth (some texture is fine) – then return to the pan.
- Stir the hummus (if using) gently into the soup. Taste and add more salt and pepper if required.
- To serve, fry the bread lightly and serve with the soup. Enjoy!