Soups

Tomato Lentil Soup (Vegan Gluten-free)
2 small onions, sliced in rings
1 clove garlic, crushed
1 TB vegetable oil
1 large courgette, diced
1 vege stock cube
1 400gm tin tomatoes
5-7 cups water
2 TB tomato paste
1 tsp maple syrup
¾ cup split red lentils

• saute onion in the oil over a medium heat. Let soften but do not brown.
• add garlic and let cook a further minute before adding the courgette.
• fry for 5 mins, stirring then add all other ingredients
• add water, stir, and let simmer until lentils are just cooked (about 20 minutes)
• pour into bowls
• serve with garlic bread

Udon Noodle soup (Vegan)
1 200gm pkt hokkien or udon noodles
1 Tb oil
1 finely chopped onion
1 clove garlic, crushed
knob of raw ginger (size of thumb nail)
1 courgette, cut in small chunks
½ cup broccoli
½ cup chopped mushroom
2 TB tamari
5 spinach leaves, torn into pieces
½ cup baby corn, chopped
2 TB miso

• lightly fry onion in the oil
• add garlic and finely minced ginger and fry another minute
• add broccoil, courgette and stir fry 4-5 mins
• add mushrooms and fry another minute
• add water (about 2 cups), stir, then add tamari. Bring to a gentle boil.
• add udon noodles and let simmer a few minutes to cook the noodles
• add spinach leaves, and let cook a further minute until the leaves are just wilted
• remove from heat, stir through the miso until it is dissolved
• serve immediately, garnished with chopped fresh coriander
• serves 2