All posts tagged: soup recipe

Pangrattato Al Pomodoro, 31p [VEGAN]

Firstly, a confession. This recipe is a twist on an Italian classic, Pappa al Pomodoro, which is essentially a bread-crust and tomato soup, with olive oil, salt and pepper, and sometimes garlic and basil or rosemary, depending on whose recipe you consider to be sacred. This version eschews the traditional, using dried stuffing crumbs to replace the bread and herbs. But Stuffing Crumb And Tomato Puree Soup didn’t seem like a particularly appetising recipe name, so I translated it into Italian as a nod to the original. Serves 1, from 31p, (This post contains affiliate links – I may earn a small commission if you click the links or purchase any products.) First peel and finely slice your onion, and set to one side for a moment. Measure the oil into a heavy-bottomed saucepan, preferably a non-stick one, and warm it for a moment on a medium heat before adding the onion. Season with a little black pepper, and cook for 3-4 minutes, until starting to soften. Quarter your tomatoes and add those too – when …

Cream Of Mushroom Soup, 48p [VEGAN]

I love mushroom soup and have made many of them over the years, but think this one is my best so far. If you don’t have celery to hand, or don’t like it, you can use extra onion. Mushrooms soup traditionally has a splash of wine in it, but I try not to keep it in the house at the moment – if you wanted to add some and it’s the kind of thing you have kicking about, do feel free, but I think it’s perfectly luxurious and delicious without. This cream is a delicate golden colour – or it was when I made it – which is a relief from the minky greys of mushroom soups gone by! I use full fat coconut milk here as you get more bang for your buck, but if you only have the reduced fat version available, double the quantity and reduce the water accordingly. Serves two, from 48p each, (This post contains affiliate links – I may earn a small commission if you click the links or purchase …

Minestrone Soup, 19p

I often receive letters and emails from friends, family and readers asking for ideas for cheap lunches. Aside from the ubiquitous cheese sandwich or home made scone-muffin-type-thing and an apple, banana or pear, one of my favourite staple lunches for this time of year is A Good Hearty Soup. And nothing says hearty soup quite like one packed with pasta and beans and chunky vegetables! I’ve been making minestrone soup for so long, I’m amazed it didn’t make it into either of my books – but I guess I’d never taken the time to write the recipe down and think about it too much. It’s one of my staples for a leftover half can of beans or chopped tomatoes, a scraggy little carrot or half an onion in the bottom of the veg drawer, tired greens, and those little broken bits of pasta in the bottom of the bag, or odds and sods of pasta that aren’t quite enough to do anything with. I keep all the last few bits of pasta, and the broken …