Spiced potato soup, serves four for 10p each.
One tin of tinned potatoes, 15p
One chicken stock cube, 2p (15p/packet of 10)
Pinch of cumin, 3p (95p/42g jar)
One onion, 11p
100ml natural yoghurt, 9p (45p/500ml)
1, Peel and chop the onion and add to a saucepan with a little oil, and the cumin. Cook on a low heat to soften the onions into a spicy sweetness.
2, Drain the tin of potatoes and empty into the saucepan. I like to chop mine into small cubes but this is optional! Just means that they cook quicker – I can be an impatient oik when it comes to my lunch…
3, Add 200ml of boiling water and crumble the chicken stock in. Simmer for 10 minutes or until the potatoes are very soft.
4, Tip into a blender with the yoghurt, and blitz until smooth and creamy. Add more water if necessary – I find different tins of potatoes come up differently but around 200ml is usually enough.
5, Serve with pitta bread and enjoy!
I like to add spinach to this, and a tiny dab of mustard, to make it a bit more exciting. An extra onion gives it a flavourful sweetness if you can stretch to it, and some carrot adds flavour and sweetness, but it stands up on it’s own as a great rainy-day what’s-in-the-cupboard soup…
*Ingredients list from Tesco Value range, June 2013. Correct at time of posting and price matched against other leading supermarkets.
Jack Monroe. Twitter: @MsJackMonroe