Pea & garlic soup

I make this soup from time to time because it’s really quick and easy to make (it takes ten minutes!), it’s super cheap, and – most importantly – it’s delicious. I think it’s a perfect weekend lunch for one.

Every ingredient – except for the peas – is optional, and I never go out and buy anything specifically to make this, so it’s very much a storecupboard recipe.

Ingredients

  • 1 cup frozen peas
  • 1 small clove garlic, minced
  • 1/2 tsp vegetable stock powder (optional)
  • 1 tsp extra virgin olive oil
  • 1 tsp balsamic vinegar

Put the peas and the garlic in a small saucepan with the stock powder; cover with boiling water from the kettle so the peas are just covered. Simmer for 7-8 minutes before blending in a blender with a slug of olive oil and a decent drizzling of balsamic vinegar. Season well with salt and pepper, then eat it immediately.

(Serves one)

Chickpea & mushroom spiced stew

I threw this together last night because I was looking for something super-cheap, nutritious, and very tasty for dinner. It was successful on all counts: easy to make and it cost about $4 (AUD) to make. Aside from the onion, everything came out of cans or packets too, which makes it a perfect last-minute thing, and you could easily make it on a camping trip. Vegan & vegetarian friendly.

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Serves 4

Ingredients

  • 1 small onion, sliced into half moons
  • 2 cloves garlic, minced
  • 1 400 g can chickpeas
  • 1 400 g can whole champignons, drained
  • 2 400 g cans chopped tomatoes
  • 1/2 cup red lentils
  • 2 tsp ground ginger
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp hot Madras curry powder
  • 1 tbsp canola oil or similar

Method

  • Over a medium heat soften the onion and garlic in the oil with a good pinch of salt for around ten minutes.
  • Turn the heat to high, add the curry powder and the spices, turning them over in the onion for about a minute until they become fragrant.
  • Pour in the tomatoes, and about a can’s worth of water, using it to rinse out the cans before adding.
  • Bring to the boil, then add the drained champignons, and the chickpeas with their brine
  • Turn the heat to medium-low and simmer uncovered for 20 minutes
  • Turn up the heat to medium-high add the lentils, simmering more robustly for a further 15-20 minutes until the sauce has thickened and the lentils have gone mushy. Scrape the bottom from time to time to ensure the lentils do not stick.

Serve with rice.