Soup and leftover-day

Today we were supposed to go out for dinner. Him and me. It’s been a long time.

But he decided he didn’t feel like going out for dinner anyway, so I had to face the fridge and whip something up. I decided to make a vegetable soup with bread and some baked potatoes with mushrooms and cheese (leftovers from gourmet-day yesterday).

The soup turned out really nice, especially with some grated Emmentaler cheese. Yummm!

This is how I made it:

1 packet of julienne vegetables (250 grams)

400 grams of canned tomatoes

1,5 liters of water

2 cubes of beef stock

pepper, salt, harissa and tabasco

 

Put some olive oil in a deep pot. Add the vegetables and tomatoes. Stir for five minutes and add the water. When the water is at a boil add the beef stock. Keep the soup boiling and add the spices. Turn off the heat and mix everything into a smooth soup. Done!