I guess you could call this Bacon & Courgette Soup cheap and cheerful.
I made the broth with a bag of peelings and tired vegetables. I throw them into a plastic bag in the freezer and haul them out as required.
I just simmered these in clean filtered water over night along with a bacon hock. These are quite inexpensive where we are.
I didn't add any aromatics at all and no salt.
When the bacon was cooked I took it out and shredded the meat and set it aside in the fridge ready for use the next day. I threw out the skin at this stage but left the bones to simmer on.
The next day just sieve your stok and throw out the vegetables and bones – you have retrieved their nutrition by then.
To finish the soup, add back the bacon, a thinly sliced courgette (zucchini) and some fish sauce (to the degree of saltiness you like).
I decided to add sour cream but have had trouble with it splitting in the past. This time I put a little of the stock into a small bowl and stirred through the sour cream and then added it to the stock. This was mostly successful.
One last check for seasoning and then you are done – I added basil on top as a garnish. The soup was fine – not a thick one but nutritious.