basic blended soup, versatile frugal food

basic blended soup
Semi blended green…

This basic blended soup recipe is a wonderful, very cheap but nutritious, recipe using what veggies you have in the fridge/bits from the garden/whats on offer in the shops/local from the farm shop or market.

Soup and some bread has long been a staple, cheap meal… and you know what? It’s delicious and good for you πŸ™‚

Ingredients

Fully blended tomato with pasta
  • 2 teaspoons of vegetable margarine or oil
  • 1 onion or leek, chopped
  • couple of cloves of garlic, chopped (optional)
  • 1 large potato or two smaller ones, peeled and chopped – don’t use too many here. One or two gives thickness to the soup, more makes it gloopy and reminiscent of wallpaper paste… not what you want!
  • a mixture of veg of your choice. The top pictured soup had (leek, potato, garlic), 3 carrots, several broccoli florets form the garden, quite a few perpetual spinach leaves (leaf beet) from garden, dark green cabbage leaves also garden sourced πŸ™‚ It also included small bunches of sage and parsley. Obviously this led to a very green soup. A focus on say parsnips and red peppers would give a nice pinky red one – a tin of tomatoes could be added too. Don’t forget wild foods – nettles make a nice inclusion to soup.
  • salt to taste
  • water to cover

Method

basic blended soup
Tomato and carrot.

Fry the onion/leek and garlic in the oil or marg. for a few minutes then add the potato and any other non-green leafy veg such as carrots/parsnips/peppers/courgettes etc. Cover with water and cook gently until the potato is soft. Then add any greens that are going in and cook for a few minutes. Alternatively at this juncture you can add the greens and turn off the heat, make sure the lid is properly on and leave it for a little while to slow cook without power (10 minutes onward). Blend it all up and enjoy, maybe with some herb bread?

If you liked this basic blended soup, be sure to try some of our other frugal recipes here.

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