Leftovers Soup

You know, when you're leaving on vacation and you have to empty out your fridge?
Sometimes the outcome is a disjointed meal with bits and bobs of stuff. But sometimes it works out quite nicely, so you hit two birds with one stone.
Last night we had some pastries, some spinach pasta and a vegetable soup.
Officially, I was in charge of making the soup, but I can't take credit for it all-- the combination of my mum's ideas, my dad's supervision and my cooking brought it together.

Coincidentally, we used leek and zucchini (like my soup the other day at The Pantry) and we also threw in some potatoes and tomatoes. 
Essentially you chop up the vegetables, place them in a baking dish with a general drizzle of olive oil, some salt, pepper, herbes de Provence and some grated parmesan and you put it under a grill for a while, until they look a bit soft. Boil the potatoes separately and keep the water.
Fry off some chopped onions and garlic in a saucepan and add the vegetables (with their oil). Let them cook for a few minutes, add some stock, or preferably the potato water.
Put a lid on the saucepan and let it all boil and let the vegetables cook. The zucchini should be soft, after about 15-20 minutes. Let it cool, puree it with a hand blender, check the seasoning and top each serving with some fresh parmesan, if you want. Adding some fresh herbs when you add the stock would taste delicious too. You can change up the vegetables, omit some, add some, add cream, don't puree it... whatever you want.

This coming week I'll be in Delhi with my grandparents, and they make insanely delicious food- so I'll be sure to try and learn some of the dishes and post about them. The restaurants and cafes there are exquisite, too... creperies, bistros, sweets, thai, punjabi food...