This is probably the easiest dish, which can consist of any group of vegetables the aspiring cook desires.
8 cups water
2 stock cubes (chicken/beef/veggie)
4 cups broccoli florets
1 large tomato
1 red onion
2 medium size potatoes
1 large carrot
6 cloves garlic
1 tbsp extra virgin olive oil
1 tbsp fresh ginger, chopped
1/2 cup chopped leeks as desired
1/2 cup mushrooms, diced
1 tsp salt
1/4 tsp pepper
In a large cook pot, add the water and stock to boil.
Place the potatoes, carrot and onion in first and bring to a simmer.
Add the broccoli florets, leek, garlic, ginger and mushrooms and simmer again without scorching.
After 10 minutes have passed, taste your soup and add the olive oil, salt and pepper.
Once everything is boiled (but not melted), remove from fire.
You can either dice the vegetables and place them in the soup bowls or mash the contents of the pot till it becomes creamy.
Both options are equally gorgeous when served and delicious.