Onion, Potato and Chickpea Soup

This onion, potato and chickpea soup (Exploring Vegan) is a simple 5-ingredient recipe, ideal for a warming supper on cold autumn or winter nights. It’s a simple case of caramelizing fresh onions, then adding potatoes and tinned drained chickpeas with water or veggie stock. Then simmering until ready.

Before cooking, read up on food safety for people and pets (onion, garlic and chives are unsafe near animal friends – corn cobs are choking hazards).

Just bin allium scraps (leeks, onion, garlic, chives, shallots), as acids could harm compost creatures (same for citrus/tomato/rhubarb).

Before recycling tins, always pop the lid inside the can (or the ring-pull back over the hole) to avoid wildlife getting trapped.

If you make a lot of homemade soup, it’s worth investing in a good stick blender, to save the faff of washing blenders all the time. It’s UK law that whoever sells it to you, has to take your old appliance back for recycling.

You could also use Souper Cubes. Sold in Lakeland, these are like giant silicone ice-cube trays. Just pour in cooled leftovers and freeze. Then when you want soup, just pop a portion out and thaw overnight in the fridge, before cooking up to a safe temperature. That way, you can make bigger batches, even if you are only cooking for one or two, with no food waste.