She gives me vegetable soup
in a plastic box with two blue clips.
‘I’ve made it thick,’ she says.
‘You can add more water.
I just throw everything in
and hope it tastes OK.’
It’s still hot when I get back home.
It fills my big white bowl.
I don't dilute it, I eat it thick –
savouring the tastes
of carrot and spinach
and the texture of the potato.