Ingredients to make two portions (one today, one tomorrow) at around 20p a bowlful
60g onion, chopped (4.5p)
60g celery, chopped (6.5p)
200g carrots, topped, tailed washed and chopped (15p)
sprays of oil (a)
10g Marigold vegetable bouillon powder - 14p
squidge garlic puree (a)
50g red lentils (12.5p)
seasonings (I used black pepper) and pinch of dried mixed herbs (a)
Spray the onion, celery and carrots and saute in a pan. then add the stock powder, lentils and seasonings. Be careful with salt as stock tends to be salty.
Add some water - enough to cover and a bit more. I made around a litre of soup. Bring to a boil and simmer, covered, for 20 mins or until the lentils and veg are cooked.
Zizz with a stick blender or in a machine. Taste and adjust seasonings if needed. It was quite thick so I added a splash of milk and it went well.
(a means I have already accounted for the cost of that item)
|Apologies - I forgot to take a photo until I was over half way through. My photos are not usually as messy as that!
I found that the amount I made gives me three portions of what I can get in my soup bowls so it's about 14p per portion which is even better. One for today, one for tomorrow and one for the freezer for another day. Can't complain, can I?