Soups
Soup is one of the oldest meals in existence. A pot of it can be made from almost anything and feed a family for days. Few meals can offer as much warmth and nourishment, for the same low cost per serving.
Key points
- Soup is easy to make from almost any ingredients on hand
- Soup costs very little and provides multiple meals
- Soup is one of the best ways to use up vegetables that are past their prime
- Soup is ideal for batch cooking and freezing
Soup has fed people through hard times for as long as there have been pots and fire. The idea is simple: take whatever is available, add water, apply heat, and enjoy a nourishing bowl of soup. Even today a pot of soup made from onions, carrots, celery, a can of tomatoes, and a handful of red lentils costs very little compared to other dishes.
Soup is one of the best ways to reduce waste in the kitchen. Vegetables that are past their prime, the last of a package of rice or a box of pasta, and maybe a ham bone or the last sausage in a package all combine into a big helping of comfort food. And vegetable scraps and peels can be boiled into stock for the next soup.
The difference between a thin, watery soup and a rich, satisfying one often comes down to two things: a good base and enough cooking time. Onion, garlic, and celery softened in a small amount of oil before the liquid is added builds a flavour foundation that carries the whole pot. A bay leaf, a sprig of thyme, or a parmesan rind and letting the soup simmer slowly deepens the flavour and the ingredients to become tender.
A slice of bread turns a bowl of soup into a filling dinner. A swirl of yogurt or a handful of fresh herbs added at the end costs almost nothing but makes the soup look and taste more finished.
Soup reheats perfectly. A pot made on one day can provide meals across several days with no additional effort.
Ingredients worth keeping on hand for soups that cook quickly:
- Red lentils: They dissolve as they cook, adding body, protein, and a mild earthy flavour, no soaking required
- Canned tomatoes: They add acidity, colour, and depth
- Onions: They are the flavour base of nearly every soup
- Carrots: They are inexpensive, widely available, and keep well in the fridge for weeks
- Celery: It is the third element of the classic soup base alongside onion and carrot, and keeps well in the fridge
- Dried bay leaves: A single bay leaf adds a subtle depth of flavour
- Vegetable stock or stock cubes: A stock cube dissolved in hot water costs almost nothing and adds a layer of flavour that plain water cannot provide
A few sources for inspiration:
- Budget-Friendly Soups That Taste Fancy by allrecipes
- Cheap Soups For Budget-Friendly Meals by Taste of Home
- Budget Soup Recipes by Ohmydish
- 30 Vegetarian Soup Recipes by Country Living