Simple Soup

First, sorry I haven't written in a few days. We've been eating, just not any food I've made (except a pumpkin pie but we were ate my in-laws and I didn't have my camera on me). This darkness got the best of me and finding the motivation to cook right now is just not happening. I'll get over it, but it just takes some adjusting. The sun is starting to set at 16:00 these days and it's dark by 17:00- like pitch black. It's just, you know, hard to get used to.
Anyways, last night I finally made something. Soup. I mustered up the motivation to make soup. You see, I wasn't feeling great at all last night. We were supposed to have a friend over for dinner. I was going to make cheese enchiladas. But a few hours earlier I devoured about 500 grams of cottage cheese with Sriracha sauce. I like my cottage cheese spicy. And I don't know, something about the cottage cheese just didn't sit right with me. I usually have no problem eating a whole tub of cottage cheese, spice and all, but this time I felt awful.
So we cancelled on our friend and I miserably sprawled out on the couch.
Cheese enchiladas sounded terrible. Soup sounded good.
After I awhile I went into the kitchen, grabbed everything we had in the fridge, and made some soup. It's not the most groundbreaking recipe, but it's a reminder: that sometimes the simple things are exactly what you need.

Simple Soup (What's In Your Fridge)
3 onions
3-6 garlic cloves (boiled garlic is awesome)
3 carrots
4 potatoes
8-10 cups of water
1 cube of bouillon
Salt, pepper, and red pepper flakes to taste

Extras:
A handful of fresh spinach for each bowl
Crumbled feta cheese
Olive oil

Fill a large pot with water and the cube of bouillon. While it's getting warm (not boiling), chop your onions into long, thin slices. And peel as many garlic cloves as you want in your soup. Leave them whole. When done, put them in the soup pot.
Then peel your carrots and chop them into medium-thick rings. Set aside. Wash and scrub your potatoes. Peel off any bad parts. Chop the potatoes into medium-small cubes. You want them to be a similar size to the carrots. Set aside.
Let the water come to a slight boil and add in your carrots. About five minutes later, add in your potatoes (unless they're chopped into larger pieces, then you want to add them at the same time).
Lower to heat and let simmer for 30 minutes or until the potatoes and carrots are soft. Not mushy. You want them to be easy to pierce with fork but still a bit firm. The onions and garlic should be soft and slightly mushy.
Add salt, pepper, and red pepper flakes to your taste. I prefer a saltier soup, but that's just me.
Ladle into bowls and drizzle a tiny amount of olive oil over the soup. Garnish with handful of fresh spinach and some crumbled feta.
And enjoy. It was just what you needed, right?