This is my “I can’t be arsed going to the shops” recipe. It’s a good way to use up leftover vegetables and pasta too. I always keep frozen vegetables in the house so I can make healthy meals without having to go out and buy fresh stuff first. My kids mostly just pick the pasta out of this, eating around everything that is a vegetable/could be posing as a vegetable – but with their fussiness levels, that is to be expected. You can use any veg you like. It’s good with a mixture of root veg/greens/pulses.
2 cloves garlic
2 large mushrooms
1 tin of chopped tomatoes
900ml veg stock
Two handfuls of random pasta shapes
Broccoli/frozen green veg
Large handful of peas/beans
1/2 tsp dried basil
1 tsp dried oregano
1/2 tsp garlic powder
Generous shake of sugar
Salt and pepper to taste
Fry garlic, onion, chopped carrots, potatoes, mushrooms (all fresh veg) in oil until onions are clear. Add tin of tomatoes and stock, herbs/seasoning and cook on medium heat for 15 mins. Add pasta and lower heat. Add frozen veg and beans/peas for last few minutes. Allow it to cook until thickened and flavours developed. This is good with homemade bread and cheese sprinkled on top.
I never use the term “super” but for the sake of sibilance, I’m using it today. So if you think I’ve had a personality transplant, fear not. I made this soup today and it worked out pretty well. It was one of those days where you’re down to three items in the fridge and you either have to improvise or go outside. I chose the former. I usually come up with recipes I like when that happens; maybe I should use that as an excuse to avoid the dreaded weekly food shop and accompanying trolley tantrums.
5 small sweet potatoes (fewer if using larger sized ones)
1 litre chicken stock
1/2 tsp lazy ginger/ small piece grated ginger (it gives warmth without overpowering the soup)
Pinch of salt
Small handful of Coriander
Peel and chip sweet potatoes into fine slices/cubes. Add boiled water and salt, (and ginger if using fresh) bring to the boil. Reduce to a simmer to stop sweet potato froth 🙂 Crumble in a chicken stock cube. Cook for 15-20 mins. (Add ginger at this stage if using from a jar.) Add coriander. Blend using a hand blender. Taste to make sure it’s ok before giving it to people and stuff.
I should probably preface this post by saying that my cooking usually tastes better than it looks. This recipe is so simple and uses very few ingredients, so it’s very cheap to make.
Makes 4 servings at 20p a serving using value range ingredients.
- 1 onion
- 1 clove of garlic
- 1 tsp oil
- Taco seasoning (see below)
- 1 cup of sweet corn (frozen)
- 1 cup of kidney beans
- 1 tin of chopped tomatoes
- 500ml beef stock
- 1/2 tsp sugar
- Sprinkle of grated cheese
- Dollop of sour cream/Greek yogurt
Taco Seasoning Ingredients
- 1tsp hot chilli powder (makes medium heat)
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1 tsp salt
- 1 tsp black pepper
I usually make my own taco seasoning because I already have all of the spices and it is so easy. If you don’t you can just buy a packet of taco seasoning.
Mix the herbs and spices well in a bowl.
Fry onion and garlic in the oil until softened. Add the seasoning and fry for a further minute. Add the corn (you can add it frozen) and fry until defrosted. Add kidney beans and the tin of tomatoes. Then add the beef stock and sugar to sweeten the tomatoes and simmer until it has thickened.
Serve topped with grated cheddar and sour cream.
Before the taco seasoning even touched the pot my daughter announced “I don’t like spicy.” I guess she’s going to have to like it.