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This isn't really a recipe, more of some vague guidelines for making the soup I just had for lunch. The soup was an accidental side effect of having a nearly-eaten roast chicken in the fridge and finding one of those overpriced "chef's selection" thingies of vegetables (fashionable carrots, baby corn, green beans, posh broccoli) in Tesco's reduced-to-silly rack.

( Soup suitable for hot weather )