Versatile vegetable soup

Fruit and vegetables

1 onion, finely chopped
2 garlic cloves, crushed
250g/9oz root vegetables, such as carrots or parsnips, peeled and thinly sliced or cut into roughly 1cm/½in chunks
250g/9oz green vegetables, such as 1 courgette, halved and sliced, and 125g/4½oz green beans, trimmed and cut into three

Tins, packets and jars

400g tin chopped tomatoes
1 vegetable or chicken stock cube

Cooking ingredients

2 tbsp oil (any cooking oil will do)
2 tbsp tomato purée
1 tsp dried oregano

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