Ra Ra Ra
Tortoise - nearly all soups are simple
Pea soup - Soften oads of peas in butter or olive oil and a clove of minced garlic and one onion (chopped finely). Add stock to cover, ham stock is nice, veg or chickend stock also good and then blend.
Carrot and ginger -Chop 3 -4 carrots, fry with an onion and a minced clove of garlic, grate some ginger in as well, add stock (chicken or veg), lovely. The blend.
Roast butternut squash/pumpkin in olive oil in cubes in the oven for about 45 minutes to an hour (bung some bashed garlic cloves in with it as well) Then puree and add hot chicken stock or veg stock.
Chop 3 stalks of celery, 1 carrot and 1 onion, 2 cloves of garlic finely. Saute for 10 minutes. Then add a tin of chopped tomatoes and a tin of kidney beans or other pulses (dried ones are nice, but you have to remember to soak them over night and they take longer). Add some stock as well to cover. You don't need to blend this one, but if you can be bothered, get some of the veg and pulses out with a slotted spoon and blend them and put back in to thicken.
General soup tips:
Alway be cautious about how much stock you add, as you can easily add more if it is too thick after blending but it is harder to thicken it at the last minute.
All soups are livened up with a swirl of good quality olive oil, or a sprinkle of chopped flat leaf parsley, or some grated parmesan.
Hope some of these take your fancy Tortoise. They really only take 30 minutes, 10 mins prep and then 20 mins to 25 to simmer.