@madmomma, this time of year I make lots of seasonal soups. And they are nice served with chapatti.
In season is broccoli, mushroom, squash and onions. And leek and onion.
Broccoli soup is so quick. The secret is to char the broccoli florets in butter to get flavour before adding veg or chicken stock cube that's only just dissolved in a cup of water. The broccoli should be turning brown and smell nutty. Simmer until soft the use a stick blender to purée. Add more water if needed at this stage but taste first. Add pepper and a dash of double cream.
This method above works with the mushrooms too.
Onion soup is yummy but it takes a long time to cook down on a low heat. It's more economical to use a slow cooker for a long cook.
For the squash it needs seeds removed and roasting when the oven is on. You then apply the above method to get soup.
My stick blender and my slow cooker are purchased off local selling sites. I paid £5 each for them.
Another tip is, Lidl often have their £1.50 boxes of out of date or bashed fruit and veg after the checkouts on the way out. These can pad out meals and make soups.
Chapatti flour is basically wholemeal flour but much cheaper. Chapatti made from a 10kg bag cost a few pence each to make and a frying pan to cook. I add in a cup of value flour. So one cup of each.
It's two cups of flour, salt, generous veg oil and hot water. It's quite a wet dough. Knead and form into balls you roll out between baking paper. I like to mince a garlic clove and brush the with garlic oil on the side that's finished cooking.