Feed the family for under a fiver – Autumn Super Soup

This week we’re ploughing on with our bargaintastic family meals. The economic downfall will NOT take it’s toll on our tummies. Ok, so pizza was a winner last week (well it went down a treat at this end anyway) but in light of the fact it seems to have suddenly become BALTIC, today you can feast your family on this beauty – it’s delicious, nutritious, cheap to make and will fill you up a treat. Better still, you can double up all the quantities and freeze a batch so you’ve got a meal up your sleeve for a rainy day. Oh, and don’t forget that you can use pretty much anything to make soup – use up whatever veggies you’ve got left lying around and you’ll save even more pennies. Mint.

Lets get on with it.

The Shopping List (to make about 8 good size servings)

1 large onion, 2 cloves of garlic, 1 butternut squash, 3 sweet potatoes, 2 carrots, 2 pints of Vegetable stock, Salt and pepper, Olive oil

Optional extras if you’re sacking off the budget: crème fresh and baby spinach (to serve), turmeric and mild curry powder to season

Into the pan

Start by warming up a swirl of olive oil in a big bad-boy pan. Chop up your garlic finely and fry it off. After 30 seconds or so, add the chopped onions and fry them off together a wee bit. Then put the lid on your pan and let the whole shebang SWEAT for a few mins.

Peel your carrots, sweet potato and butternut squash (ditch the seeds too), and chop them all into chunks. Add them to the pan, stir together and replace the lid.

For some foxy flavour, add a fair swatch of salt and pepper (along with a sprinkling of turmeric and a shake of mild curry powder if you have them in the cupboard)

Leave the veg to soften for 10 mins while you make up a couple of pints of veg stock.

Add the stock to the pan and simmer on a low heat. When all the veg is nice and soft, take the pan off the heat and allow to cool for 10 mins.

Blend the contents of the pan to within an inch of its life. Smooth. Feel free to add more stock if the texture is looking more ‘wallpaper paste’ than ‘sloppy and soupilicious’. Season to taste and garnish with a dollup of soured cream. Delish.

Feel free to serve with a few cheeky flecks of parmesan or if you’re just going totally NUTS then try stirring through a sprinkling of baby spinach. Quirky.

Warm your face. Warm your heart. Feed the family.