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Savvy shopping, seasonal eating and thrifty recipes. Spend less on groceries and enjoy better tasting, easy to prepare meals your friends and family will love – all on a budget.

Thursday, 19 May 2016

Spicy Vegetable 'Noodle' Soup

As I mentioned previously, I am trying to eat healthier meals, and ensuring each meal contains extra vegetables where possible.  I picked up some spiralised sweet potato at the supermarket reduced to 20p and a pack of stir fry vegetables which were also reduced to 20p.  I decided to turn them into a delicious soup for myself and my 16yo to enjoy, perfect fuel for her exam revision.

Spicy Vegetable 'Noodle' Soup

300g spralised sweet potato, or use a vegetable peeler to create 'ribbons'
500g mixed vegetable stir fry
1 litre vegetable stock
2 onions, roughly diced
2 cloves garlic, mined
2 tsp fresh ginger, very finely grated
1 tsp turmeric powder

Spray a large saucepan with a little oil and cook the onions until softened but not coloured.  Add the turmeric, garlic and ginger then cook for a couple of minutes.  Add the stock and vegetables, simmer for 5 - 10 minutes until the sweet potato 'noodles' are tender.  Serve immediately, with a bread roll or two on the side. 

Saturday, 14 May 2016

Spicy Roast Sweet Potato and Carrot Soup

I had some sweet potatoes and carrots that had been languishing on the vegetable shelf and needed using up.  The weather was grim, despite it being Spring, so soup was required as a warming lunch.  This soup is synfree if you are following Slimming World.  It was delicious, my 16yo and toddler enjoyed it too.

Spicy Roast Sweet Potato and Carrot Soup 

500g sweet potatoes, peeled and cut into batons
500g carrots, peeled and cut into batons
2 large onions, peeled and roughly diced
2 cloves garlic, peeled and finely diced
1 Tblsp curry powder, use mild or hot
1 litre vegetable stock
400g tin chickpeas, drained

Put the sweet potato and carrot batons on to a lined oven tray and spray with a little oil to coat.  Roast at 220C/200C fan/ gas 7 for about 20 minutes until cooked though and tender.

In a saucepan over a moderate heat, spray a little oil and cool the onions until softened but not coloured.  Add the garlic and curry powder, cook for a couple of minutes or until the curry powder is fragrant.  Add the vegetable stock, chickpeas and cooked carrot and sweet potato.  Simmer for about 10 minutes then take off the heat, cool slightly, and blend until smooth.  Serve in bowls with a bread roll or naan bread on the side for a tasty lunch.