Cheap soup recipes?

meerkatgirl

Gryfon wrote:

Thanks! I'm hungry now!!!

I think I have lots of lentils in the cupboard I really need to make into something!

add some lentils to a normal carrot soup and you've got another tasty variant!

NicolaC

carrot and red pepper soup is good. And full of vitamin C for fighting off winter colds.
I use
2 carrots 2 red peppers
half an onion
1 potato
vegetable stock.

makes me enough for about 3 lunches.

LizEstelle

Ingredients:

1. One stock cube

2. Boiling water

Method:

Add stock cube to boiling water!

Paulie'sGirl

Hey all,

I do one we call 'fridge soup' because its really just a way to use up sad looking veg.

It will always include:

1 knorr ham stock cube made up with boiling water
1 onion, chopped
1 tbsp tomato purée
1 tin value chopped tomatoes
1/2 carrots finely chopped
2 handfuls red lentils (i'm rather petite, so these are small handfuls, guage your own glove size!)
herb of choice (usually oregano, but it depends on the time of year and what's handy)
salt
pepper

it may also include:
shredded sprouts
cabbage
grated swede
potato
peas
beans
fresh tomatoes
spring onions
leeks
anything else i think might taste ok

heat a heavy pan, add a little olive oil and sauté the onion until soft. Add all other veg and allow to soften a little whilst you try to find the tin opener for the tomatoes AGAIN. Add tomatoes. Add stock. Add tomato purée. Add generous pinch of chosen herb, and pepper. Give a really good stir and bring to the boil. Reduce to simmer and ignore for as long as you like, or until veg is soft. Add lentils. Stir again. Ignore for 10 mins. Taste for seasoning and add salt as needed.

Good either blitzed or as is. Very good frozen.

stilernin

Any veg that is lurking........... cut it small and then sweat it with a little olive oil ............ add garlic or herbs or spices (turmuric or cumin or both) or chilli or curry powder or loads of freshly ground pepper............. then add stock or passata or tinned toms.................... chuck in lentils or pearl barley or any pulses (some may need to be presoaked and cooked for a long time in the soup or use tinned beans)............. then whizz with a stick blender until smooth or leave with a bit more texture.

Most of the ingredients can be 'Value' or 'Basics' for economy and a few small pieces of potato thicken a soup when cooked and whizzed.

I have not made it into an exact science as it is always a personal taste thing and you will soon find out what you like. It is often the flavourings that make it a favourite, rather than some of the basic ingredients.

I began 'inventing' soups in January when I began a low fat eating plan and I lost 4 stones by Sept.

Go on.... just look in the fridge and see what you have.

Good luck.