Moroccan stew

Ingredients:

* a splash of olive oil
* chopped up onion(s)
* diced celery
* chopped up capsicum(s)
* heaps of chopped up garlic
* vegetable stock (3 cups, if you're counting)
* cubed potatoes (depending on how big you want this, maybe 3 or 4 big ones?)
* 1 can diced or crushed tomatoes
* 1 or 2 cans of chickpeas
* a squeeze of lemon or lime juice (a small lime, or half a lemon)
* 2 tsp grated/ground ginger
* 1 tsp ground cumin
* 1 tsp curry powder
* 1 tsp ground coriander
* 1 tsp ground cayenne pepper
* 1/2 tsp salt
* 1/2 tsp black pepper

Instructions:
1. Chop up all the bits and pieces, drain the chickpeas, juice the lemon/lime.
2. Cook onions, garlic, celery, and capcisum, in the olive oil until everything starts to soften.
3. Add the spices and cook for a bit longer. Add some water if necessary.
4. Add anything you haven't put in yet, and bring to the boil.
5. Stir frequently to avoid burning.
6. Let simmer on a lowish heat until everything is cooked and tasty. The juice should thicken and the vegetables should soften, and it should smell like the tastiest thing in the world.
7. Serve with rice or couscous when you get sick of waiting.

Leek and Potato Soup

Ingredients
* potatoes
* a leek
* some onion (I used two, but I sure do dig that onion)
* olive or canola oil
* chicken or vegetable stock

Instructions:
* chop up the onions and sautee them in the oil until they turn clear.
* chop the potatoes and the leek into smallish bits, and add to the onions.
* add a bunch of water and the stock.
* boil until all the bits go soft and start to disintegrate.

I mashed it up with a potato masher thing once the vegetables had gotten soft enough. If you find leek and potato boring, maybe some spices?

Corn, Potato, and Roast Garlic Soup

Ingredients:
* onion
* butter
* corn kernels
* potato
* chicken stock
* basil
* paprika
* salt
* garlic
* olive oil

Instructions:
* cut onion into tasty morsels and saute in some butter until see through.
* cut some potatoes up into little bits and add to the onions.
* add some water and chicken stock
* chuck in the corn kernels
* bring up the boil and stir for a bit.
* add some (dried) basil and maybe paprika? Anything else you want maybe? Hey, maybe some chili would be good?
* roast the garlic cloves (with the skin on) with a little olive oil until they're gooey on the inside and fill your kitchen up with the smell. Hopefully, the soup will have started to thicken by now, as the potato gets mushy.
* mushy up the gooey garlic when you feel the time is right, and stir it round in the soup.
* serve with some cheese probably.