Thai Sweet Potato Soup – 26p

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Another recipe to make use of the Aldi Super Six for this fortnight (ending May 6th), this sweet potato soup is a nice break from my usual carrot and coriander (a go-to flavour combination when I’m cooking root veg). For when they’re not on sale, the sweet potato is easily substituted for something else that has the same sort of syrupy flavour – carrots, butternut squash, parsnip… you’re looking for something toothsome and earthy.

These quantities serve between two and three people, depending on how hungry you are. As ever, prices are Tesco via Mysupermarket, unless otherwise stated. You need:

3 large sweet potatoes (800g) – 49p from Aldi
5 tbsp of Maggi coconut milk powder, plus 1 litre of water* – 20p
OR 1 can of coconut milk, plus enough liquid to make up to 1 litre.
1 tsp Thai Red curry paste – approx 9p (cheaper from Asian supermarkets but avaialble for around £1.89 in Tesco)

(*  The powdered milk is very cheap from Clearance XL just now at 59p per box, though it is  also available from Tesco for £1.99).

TOTAL: 78p, or 26p per serving

Chop the veg into large chunks, add the curry paste and boil in the coconut milk.  When the veg is soft, mash with a potato masher/fork and serve with a scattering of fresh coriander (if you have it) 🙂

I’ll be 100% honest with you here, I love this soup. But… my family hate it. Husband thinks that it’s ’empty’ – that there’s just a hot, sweet hit at the end and that it’s otherwise flavourless. Daughter, just voices her disgust and pushes it around her bowl a bit. It’s something I save to enjoy when there’s just me in the house.

If you do try it and end up with leftovers, blend them into a smooth sauce and use it in place of a jar of curry sauce – fry off your veg and any meat you might fancy using, spoon this over the top and enjoy on a bed of rice.

I’d love to hear from you if you try this – am I right and this is delicious, or is Hsuband entitled to moan? 😉

— Farn ❤DSC_2552

 

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Coleslaw Soup – red cabbage and apple, 24p-36p

Not literally, you understand – bleh! (Though of course, if anyone has any good experiences of blending coleslaw into a soup, please correct me.)

In any case, I stumbled upon this recipe when I made a batch of coleslaw and had half a red cabbage left to use up. It wasn’t quite the right time of year for pickled red cabbage, nor did I want yet more coleslaw… feeling distinctly uninspired, I threw all the leftover veg from my fridge into the soup pan and made this. It remains one of my favourite soupy offerings – both earthy and sweet.

Prices are from Tesco via mysupermarket 🙂

So, you need:

  • 2 apples – 28p (ish, using Gala apples)
  • Half a red cabbage – 26p (ish – 80p per kg)
  • 1 diced onion – 16p (ish)
  • 1 vegetable stock cube – 2p
  • WaterYou can also add a tablespoon of yogurt/dash of milk if you like a creamier soup.

Total: 72p. Will feed 2 hungry people (36p) or 3 not so hungry folks (24p).

Finely chop your onion and apple, and shred your cabbage.  Put the lot in a pan with enough water to cover and toss in your stock cube. Simmer until the apples dissolve and then blend. Season to taste.

Lovely!

— Farn ❤