Courgette, carrot and bean sprout soup

Cheap and tasty - quantities of vegetables can be adjusted to taste.

Ingredients:
6 small carrots
3 courgettes
bag of bean sprouts
2-3 tablespoons light olive oil
1/2 tsp asafoetida
1-2 bay leaves
1/2 tsp mixed peppercorns
1 tsp salt

Wash and chop the carrots and courgettes. Heat the oil in the pan and gently fry the asafoetida. Put in the carrots and courgettes for a minute or so, followed by the bean sprouts. Cover in boiling water. Add the bay leaves, peppercorns and salt. Boil (under cover) until all the vegetables are soft (45ish minutes). Take out the bay leaves and some of the peppercorns. Whizz and add more salt if needed :-).