Warming Vegan Chickpea and Tomato Soup

Autumn is upon us (and by the looks of it Winter is coming too!), and so my mind has turned to making homemade soups. As someone who's lactose intolerant, I often find it incredibly difficult to buy yummy tomato soups that don't have some form of dairy in, so I've been making my own for a couple of years now. However, this week I tried something a little different, by adding chickpeas and haricot beans to my normal recipe.
So, here's what you need for two portions:
1 400g tin chopped tomatoes 1 tablespoon tomato puree 1 small red onion 2 cloves garlic 1 small tin of chickpeas 1 small tin of haricot beans Coconut oil Fresh basil Salt and pepper
And here's how you make it:
1.) Heat the coconut oil in a saucepan. 2.) Chop the onion and garlic 3.) Place the onion and garlic in the oil and cook until soft 4.) Add the tomatoes, chickpeas, haricot beans, tomato puree and salt and pepper 5.) Simmer for 15 minutes 6.) Stir in the basil and you're done!
This is a great basic dish that you can add anything that's "on the verge", as I like to call, it in the fridge to - I usually end up putting some red pepper, carrot, peas, green beans, etc. in it: anything goes really! The other great thing about it (which makes it my favourite easy lunch of all time) is that you can bulk make it and freeze a whole load of portions, aka lunch for days!
What's your favourite Autumn soup dish?

Chunky salmon and tomato soup recipe

Salmon and tomato aren't the most traditional pairing I know, but I really love the taste of this recipe. It took me ages to devise a name for it because it's quite a versatile dish - it can be used as a chunky soup, a pasta sauce, as a pizza topping, anything really. They all taste delicious IMO, but I make it most often as a soup. 

Salmon has so many beneficial properties, but honestly? I find the taste of cooked salmon a little too strong for my liking. Mixing it in with the ingredients of this soup mutes the flavour a little, so it still comes through but without being overpowering. 

Ingredients (makes 2 servings):

2 tsp extra virgin olive oil

1 tin chopped tomatoes

1 red onion

1 clove garlic

70g salmon 

Lemon juice

Salt

Ground black pepper

Parsley

Basil

Dried, chopped chili

Method:

1.) Preheat the oven to 200 degrees celsius (180 for a fan oven).

2.) Place the salmon skin side down on a sheet of foil. Pour a teaspoon of extra virgin olive oil over it and rub in with the back of the spoon. Squeeze a little bit of lemon juice and sprinkle a little bit of sea salt, ground black pepper and parsley over the top.

3.) Loosely wrap the foil around the salmon so that it comes together at the top. Place in the oven for 20 minutes.

4.) Whilst that cooks, finely chop the onion and garlic.

5.) Heat the second teaspoon of extra virgin olive oil in a saucepan. Add the onion and garlic and cook until softened. 

6.) Add the chopped tomatoes and leave to simmer for 15 minutes.

7.) Take the salmon out from the oven, unwrap and finely chop.

8.) Add the salmon, basil and chili to the tomato mixture and stir. 

Enjoy! 

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