Souper meals

I'm a big fan of randomness when it comes to cooking as I rarely have all the ingredients for a dish I would like to make. When this is the case I usually just chuck stuff together and hope for the best.

A recent one was this chickpea scramble that contained a tin of chickpeas, spinach, chopped frozen vegies, passata, turmeric and nutritional yeast. It didn't taste too bad.

Tonight I faced a similar problem. Wanting to make a cottage pie, I was short on potatoes and carrots. I sauteed some onions and garlic and let my imagination run wild. I came up with a tasty bean soup.

Ingredients:

• 2 onions (chopped)
• 3 cloves of garlic (minced)
• 1 litre of vegetable stock (ALDI brand)
• 1 tin of white beans
• 1 tin of red kidney beans
• 3 vegan sausages (sliced)
• 2 cups of the cheapest frozen mixed vegetables you can find (I went with safeway's home brand)
• Olive oil

Method:

Heat up oil in pot and add onions and garlic. Add the rest of the ingredients once onions are translucent. Simmer for about 15-20 minutes.

I also baked a nice loaf of sourdough on the weekend that I was quite happy with.