Easy lazy vegan soup

After climbing Arthurs seat and walking home I was in no mood for slaving over the stove for dinner so I made this soup, where you just chuck in what you have and leave simmering while you get changed into your P.J's and make a cup of tea.

Serves 5 hungry hikers
Lazy Soup

Basic Recipe:
2 tins chopped tomatos
1 tin beans (your choice, I used canellini)
2 cloves garlic, chopped
1/2 onion, chopped
couple mugs dried pasta
Squeeze tomato puree
1 stock cube
Pinch italian herbs
Pinch Chilli seeds
Couple of Bay leafs

Optional Additions(what I used, all chopped):
Mixed Bell Peppers
Sundried tomatos
Courgette
Carrot
Celery
Parsnip

1/ Gently fry the onion in olive oil until softened, add herbs and chilli and fry for another minute.

2/ Add all the other veggies you are using and gently fry until softened, but do not brown.

3/ Tip in tomatoes then use the tin to measure out 2 cans of water and add to soup. Chuck in everything else, stir, put lid on and leave to simmer until the veggies and pasta are cooked.

4/ Enjoy with a drizzle of olive oil, chopped fresh tomatos and basil.

Moroccan Soup, yeah!

Soup is brilliant. This one is extra yummy because of all the warming spices which compliment rather than over power the chickpeas and vegetables. It is adapted from a recipe in the Fat-free Vegan Kitchen, it looked so yummy I had to make it- but realising that I had none of the right veggies, free-styled it to make this super soup!

Serves 2 hungry chaps.
Moroccan Soup:

1 tin of chickpeas
1/2 red onion, chopped
1 parsnip, chopped
1 stick celery, chopped
2 cloves of garlic, chopped
2 handfuls fresh spinach, or 2 nuggets of the frozen stuff
1/3 head of brocolli, chopped into small florets
1 veggie stock cube
1/2 teaspoon each of the following spices:
Cinnamon
Cumin
Paprika
Pinch of the following seasonings:
Italian seasoning
Chilli Flakes
Cayenne pepper

1/In a medium sized saucepan, gently fry the onion in a drizzle of either olive or veggie oil until semi-transparent. Add all the spices and seasonings and stir for a couple of minutes.

2/Add all the veggies except the spinach and brocolli, and gently fry for 5 minutes, careful not to brown any of the veggies.

3/Add 600ml water and stock cube then leave to simmer for 15-20 minutes or until the parsnip has softened.

4/Add greens and simmer until the brocolli is cooked to your liking, meanwhile heat up pitta breads.

5/Tuck in!