So the best way to keep costs down but still have filling and tasty food is learn how to make a few decent soups. It freezes, it tastes great and it is the perfect excuse to have some thick slices of fresh bread and butter. I am trying to only have meat once a day to save costs so again soup is fantastic for getting all your vitamins and five a day without spending a fortune (though I will be posting recipes for meaty soups in the future because we all like a choice!).However the danger is you start replacing meat with cheese…at least that is the danger I am finding. Destined to be a chubby vivante forever!
My sweet potato soup has a good kick of chilli which can be omitted for the more fragile of you and remember, if you get your veggies locally at the green grocers you will save a fortune. Not only is it cheaper, you don’t have to throw away tons of crappy plastic packaging. Though do remember to take bags with decent handles with you else you are guaranteed an embarrassing bag splitting accident on the way home.
BBV’s sweet potato soup (makes enough for about 4 people or a weeks worth of lunches)
- 3 large sweet potatoes
- 1 onion
- 2 cloves of garlic
- As much chilli as you like, i used half a hot one
- Red pepper
- Stock – veggie or chicken is fine, depends how meat free you feel
- Cumin seeds
- Ground coriander
- Tomato paste
- Olive oil
- Put olive oil into a large pan and allow to warm on a lowish heat
- Slice the onion and add to the pan, we only want to sweat these not fry so keep an eye on them and reduce the heat if they don’t behave
- Chop the garlic and add, again you don’t want to burn the garlic because it will taste bitter and horrid
- Once the onion starts to go translucent (science speak for see through) add the chopped chilli and red pepper and cook through
- Whilst the base ingredients are doing their thing peel your sweet potatoes and chop into chunks
- Add the potatoes to the mix and start cooking, then add your cumin, coriander, salt and lots of black pepper
- Squeeze some tomato paste into a lump at the bottom of the pan, it is so important to let the paste cook out else it doesn’t taste too good. Stir it all in and add your stock.
- You want enough liquid to just cover the veg (you can add more later for your idea soup consistency) and turn up the heat to get it boiling. Once boiling turn down the heat to a simmer and leave for at least 10 mins.
- Once everything is soft transfer the mixture either to a blender or use a handheld job and blend till smooth. If you think the soup is too thick then add some more water but be careful, you can always add more liquid, taking it out again is going to require more cooking.
- Serve with a dollop of creme fraiche or similar or, if you are like me, some warm bread and far too much butter
- This is about what your finished product should look like
By the way the photo is a stock photo as I am sans camera and my phone has decided that when i use the flash it should promptly turn itself off. Hopefully will be sorting some sort of picture taking equipment soon.