What kinda soup was it ?
squash, parsnip, red pepper, baked beans (rinsed).
chop the veg into chunks, toss it in oil, roast it for 30-ish minutes, until the edges of the chunks start to go brown.
put the roast veg in a large saucepan, with half a tin beans, one or two vege stock cubes, some salt, pepper, and a bloody good pinch of ground chillies.
pour in hot water, and use a hand blender to get it mostly chunk free.
put the rest of the beans in, and heat through on the hob.
at this point it’s ready, but i left it on for another … ? … hours, until it went very gloopy, and had a brown skin on top.
i was hungry, so i poured in some more water, and mixed the ‘skin’ back in.
best batch i’ve ever made!