3 Fast & Frugal Soups

3 Fast & Frugal Soups

Clock  3 minute read

Carl Shave Carl Shave | May 6, 2014


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As one of the UK’s most trusted bad credit mortgage brokers, we know how tricky it can be for our clients to find the time to rustle up healthy, wholesome food – particularly when they’re living on a tight budget. Fresh fruit and vegetables can be costly, while cheaper processed food with long shelf lives is simple to prepare and very affordable.

Yet eating well on a shoestring isn’t impossible. Even if you’re running from pillar to post, picking up the kids, taking the dog to the vet and working full time. Soup is simple to prepare, easy to freeze and fast to defrost and serve up. It’s warming, filling and, best of all – it can be packed with tonnes of healthy ingredients. Here are 3 of our favorite fast, frugal soups.

1. Leek & Carrot Soup

1. Leek

  • 450g Leeks
  • 450g Carrots
  • Onion
  • 3 tbsp Vegetable oil
  • Garlic clove (crushed)
  • 1.5l Stock
  • Worcester sauce

Instructions 1. Peel and chop the vegetables (including the onion). Heat the oil in a large, deep saucepan, then add the veg and crushed garlic. Stir, put on lid and leave to sweat for 10 minutes on a low heat, shaking the pan occasionally. 2. Pour in the stock (use chicken, beef, and vegetable – whatever you have to hand), add salt and pepper to taste and bring to a gentle simmer. Cover and leave for 10 minutes. 3. Use a stick blender or food processor to liquidize the soup. Then add a few drops of Worcester sauce according to your preference and reheat ready to serve. TOP TIP: All of our soup recipes can be portioned up into Tupperware or plastic food bags and frozen to be reheated quickly and easily at a later date. Perfect for when you need a quick, healthy meal.

 2. Bacon, Pea & Lentil Soup

2. Peas

  • Bacon (2 rashers)
  • 1 x Can red lentils
  • 1.5l Chicken stock
  • 350g frozen peas
  • Optional seasoning (depending on budget/your cupboards!):
  • Thyme
  • Sage
  • Parsley
  • Parmesan

Instructions 1. Fry bacon (with onion and garlic for extra richness if you fancy) until browned but still juicy. 2. Meanwhile, simmer lentils, stock and thyme in a big saucepan for 10 minutes, then throw in the peas and cook for another 10 minutes. 3. Add bacon and optional seasoning, then serve! Yum!

3. Sweet Potato & Pumpkin Soup

3. Sweet potato

  • 2 x Medium sweet potatoes (peeled & chopped)
  • 350g Chopped pumpkin (Butternut squash if it’s cheaper!)
  • 1 x Onion
  • 1 x Tomato
  • 1 x Celery stick
  • 1 x Garlic clove
  • 100g Spinach (chopped)

Instructions 1. Gently fry chopped onion and crushed garlic in olive oil in a large pot until soft, then add chopped tomato. 2. Stir occasionally until the tomato starts to soften, then chuck in sweet potato and pumpkin, stir and leave for 5 minutes with lid on. 3. Fill pot halfway with hot water, add celery and spinach and leave to cook down to a soupy consistency. 30 minutes should do it.  If you like a smoother soup, you may like to use a blender before reheating and serving up.    


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