Veg soup from leftovers

I had plenty of leftovers this weekend and I didn't want to throw it all away so I put all my veggies in a pan with some store bought veg stock and lo-behold I had delicious soup! The soup was so good that my soup non-loving husband gulped down a couple of bowlfuls. That is the acid test of my cooking. I have a fussy eater on my hands so if he eats without grumbling it is fit enough to serve to royalty. I kept a record of all my leftovers so I can make that soup again.
Here goes,

1 large onion cut in half moons
1 large bell pepper cut in slivers
Canned roasted tomato (I had the garlic roasted tomatoes but you can always use the plain and add garlic later)
a handful of packet of babycorn or regular corn
some sliced mushrooms
some fresh basil
lemongrass paste
1 teaspoon chilli flakes
2-3 whole peppercorns
3 cups vegetable stock
salt to taste

I had already roasted the onion and bell pepper with a little bit of olive oil, salt-pepper and half a teaspoon of ginger garlic paste for another dish. I'm a sucker for anything roasted. However, you can saute it in the pan with some olive oil anf fresh basil. Add the veggies, tomatoes, peppercorns, and stock. I thought homemade soups were pretty bland till I started using stock. Now I can't go back to water. You can use some stock cubes if you want or keep it basic with water instead of stock. Adding the stock gives it a flavor that only an entire day of slaving away would. Let the mixture boil and then add the chilli flakes and lemongrass paste. The lemongrass paste cuts the spice and gives soup a light, refreshing taste. Garnish with more torn up basil and cilantro leaves and serve. With a peice of some sort of crusty bread this makes a wonderfully light dinner or a good pre dinner snack.