Potato and noodle soup

This is a clear soup made from very little - in this case, vegetables left over in the fridge and store-cupboard ingredients. It's incredibly easy and surprisingly satisfying. The vegetables themselves don't add much flavour, so it's important to add spices/flavouring - whatever you like and happen to have, really. Paprika or mushroom ketchup would be good additions.

Potato

Carrot

2 spring onions

Garlic

Spaghetti

Vegetable stock

Black pepper

Fennel seeds

Cumin seeds

Tabasco sauce

Worcestershire sauce

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• Slice spring onions, slice carrots into thin batons and finely chop garlic.
• Fry in a little olive oil to sweat.  Add black pepper, cumin & fennel and heat to release flavours.
• Add stock and potato, sliced thinly.
• Add a little Tabasco sauce and Worcestershire sauce to add a kick.
• When potatoes are nearly cooked, add spaghetti, broken into small pieces.
• The soup is ready when the spaghetti is cooked.