Quick and tasty homemade vegetable soup.
This is one of the quick and tasty budget recipes I made during my £20 challenge week.
This is a great budget-friendly soup recipe which I put together from what was in the fridge and cupboards. I was still using some of the potatoes, carrots and other veggies from the big bag I picked up earlier in the week (see day two) from the local greengrocer. I’ve made lots of soups before, so I didn’t need to follow a recipes when making this. I was in a bit of a hurry on Thursday and between rushing about a lot I was glad this turned out to be a very quick meal to make.
I ended up making enough soup for Thursday dinner and Friday lunch for me; Hana was out again, so if she had been at home to eat, it would have been enough for a meal for two. Either way it makes two portions, which is great when you think it costs about £0.91p to make and even cheaper if you don’t include the bit of Ham I did. I added some Ham each time as I had bought it in the reduced section of the supermarket and it needed using up quickly before it went off.
Budget friendly recipes: Homemade Vegetable soup with chopped ham.
2 Potatoes – 16p
1 Carrot – 10p
1 Onion – 10p
2 sticks of Celery – 20p
1 chicken or vegetable stock cube – 10p
100ml milk – 8p
Butter/ low-fat spread – 5p
2 slices Ham – 12p
Total cost for 2 servings £0.91p / 45p per serving
Peal and chop the potatoes and carrots into 1 inch cubes then add to a pan of boiling water and boil for 15 minutes or till soft.
Finely dice the onion and celery. Add to a pan with a little butter, just enough so they won’t stick. Fry these till soft and translucent, then put to one side.
When the potatoes and carrots are softened drain them, reserving about 1.25ltrs of the cooking water, which we will use for the soup. No sense in wasting any of that goodness from the vegetables.
Pop the potatoes and carrots back in the pan with the reserved water and add the stock cube. Stir well as you bring back to the boil. Add the celery and onions and keep stirring to break up the stock cube.
Remove from the heat and add the milk. Stir well. Blend the soup in a blender or with a stick blender till you have a creamy consistency (the milk really helps with this).
Chop the slices of ham and sprinkle half on each bowl of soup. Add pepper to taste, you shouldn’t need salt as even low sodium stock cubes can be more than salty enough.
Cost per serving 45p. Makes two servings.
Recipe, text and photos By Russell Bowes