Frugal, vegan home made recipes for soup

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chickpea and tomato soup

So you want to be more self sufficient, more ethical in your shopping habits, more frugal with your lifestyle and make more nutritious meals but you just don’t DO cooking?
Fear not, Mrs Green is here to help. Soon you will be a domestic God or Goddess of your kitchen and your family and friends will be astounded by your talent.

Throughout this blog, I will share some of the most easy, delicious, natural and fail safe recipes I have created or come across!
Today, I’m going to share two soups that are suitable for vegans. red lentils

Vegetable and lentil soup

In a saucepan place the following:

1 chopped onion
2 chopped carrots
3 sticks chopped celery
1 chopped leek
4 oz red split lentils
1 clove of smashed and chopped garlic
1 tbsp tomato puree
1 tsp mixed herbs
1 tsp paprika
2 pints vegetable stock or water

chopped vegetablesBring to the boil, cover and simmer for 30 minutes until everything is cooked.
Either serve as it is, or if you prefer a thicker soup, puree it.
Simple eh?

Chickpea and tomato soup

Ingredients

1 tin chickpeas
1 tin tomatoes
1 clove of garlic, finely chopped
2 tbsp olive oil
1 1/4 pints vegetable stock
1/4 tsp dried rosemary
1 tbsp tomato puree
2 oz small pasta shapes

Methodchick peas

Puree 1 tin chickpeas in their juice and 1 tin tomatoes with their juice.
Gently fry 1 clove of chopped garlic in a little olive oil for a couple of minutes until brown (not too hot for this or it will burn!)
Add the pureed chickpeas, tomatoes. vegetable stock, rosemary, tomato puree and salt and pepper to taste
Bring to the boil and then simmer for 5 minutes
Add 2 oz small pasta shapes (optional) and simmer for another 10 minutes
Voila!

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