Feisty Soup, 45p, makes two portions at 23p each.
I made this for myself this afternoon as i’ve come down with an awful cold – I’ve not worked out if it’s the dreaded flu yet, but i’m shaky, exhausted and feeling generally sorry for myself. So I did what I do best, and I’m trying to cook myself a cure… This is called feisty soup for a reason; it’s a bit like hot and sour Chinese soup in a way; and if this doesn’t help shift whatever is wrong with me, I’m not sure what will. I’ve combined lots of natural goodness that has antioxidant and generally good qualities, garlic for goodness, chillies to fire up the system, tomatoes for vitamin c and lemon and ginger to cleanse and revitalise. Fingers crossed!
Ingredients:
1 carton chopped tomatoes, 31p (Sainsburys Basics)
1 vegetable stock cube, 2p (15p for 10, Sainsburys Basics)
Slice of ginger, 2p approx (1/8 of a 16p piece, Sainsburys)
Clove of garlic, 3p (46p for 2 bulbs, avg 8 cloves each, Sainburys Basics)
2 teaspoons of lemon juice, 2p (60p/250ml, Sainsburys)
1 chilli, free (grown on my window ledge)
Handful of parsley, free (grown on my window ledge)
1 small onion, 5p (from a 1.25kg vegetable pack, £1 Sainsburys Basics)
How To:
1. Peel and chop the onion, garlic and ginger and add to a saucepan.
2. Pour over the chopped tomatoes and add the chopped chilli to taste – i used half of one in this recipe – and simmer gently.
3. Dissolve the stock cube in 200ml boiling water, and add to the saucepan with the lemon juice. Chop the parsley and add to the pan.
4. Simmer away for about 20 minutes, until the onion and ginger have softened.
5. Blitz in a blender to achieve desire consistency, I left mine a bit chunky but can be blended smooth.
6. Eat, and feel better soon!
The remainder will keep in an airtight container in the fridge for 2 days, or in the freezer for 3 months.
Jack Monroe. Twitter: @MsJackMonroe. Email: [email protected]