Soup is a simple and hearty meal. Make a big batch and freeze it or buy tinned soups for convenience. There are thousands of vegan soup recipes but here are two to try. Both serve 2.
Leek and potato soup. In a little olive oil, fry up 1 large leek (cleaned, trimmed and sliced). Add 2 medium sized potatoes (peeled and chopped). Fry for 2 minutes, stirring and add 1 litre of stock. Cover and boil until the potatoes are soft. Allow to cool. Season with pepper and chopped fresh parsley and blend.
Quick and tasty broth. Fry an onion (chopped) in a little oil until soft. Add in 1 potato, 1 large carrot (diced into small squares) and a few small cauliflower florets. Add 1 tsp dried herbs (your choice but dill works well) and fry for another minute. Add 1 litre vegetable stock and bring to the boil. After 5 minutes, throw in a few frozen peas and boil for another few minutes until the vegetables are cooked. Season with lots of black pepper.