Soup times and being sick

I apologize for not posting in a little while... We recently moved into our new apartment and after several days of moving, unpacking and several trips to IKEA, my hubs and I came down with some sort of "plague"... sigh.   Alright, probably not the plague, but something nasty that threw us both on the couch for many days. During this period, though,  I was able to come up with a really simple and tasty soup recipe; this helped us both get hydrated and fed when we really needed it.

Vegetable and white bean soup

4-5 baby gold potatoes

1 small/medium sweet potato

1 crown of broccoli, chopped to bite size bits

1 carrot, shaved with a peeler

1 small can of sweet corn

1 small can of white beans

1-2 bouillon cubes (I used 1 veggie)

salt and pepper to taste

pinch of curry powder, to taste

Water enough to cover the vegetables in the pot plus an inch or so.

So what makes this soup so easy is you just chop up the potatoes, sweet potatoes, and broccoli and toss into a small soup pot. Add the corn, beans and shaved carrot slices. Add the water and drop 1 or 2 bouillon cubes in the water - I used 1 whole one and it tasted perfect, so I would suggest trying out one first and if you want more brothy flavour to then add another. Allow to simmer on the stove for a good 20 minutes, stirring occasionally. When the vegetables are all nice and tender, add salt, pepper and curry powder to taste. The curry gives this soup a wonderful warmth.  The wonderful thing about this soup is you can really toss whatever vegetables you want in and it will probably taste delicious! Got some asparagus leftover from Easter? Toss that in! Some peas? Sure! Got red beans instead of white? No problem! It is versatile and delicious!  Serve the soup with some nice crusty bread and enjoy!