Post Furlough/Student food: Cream of *** Soup

 My eldest heads off to university in just over a week.  Not for her the freshers fairs and societies that everyone rushes to join and then does not go to, or the time spent with mates in the SU bar - oh no.  This is Covid safe university where she will be in a bubble of 4 for her accommodation (sharing a kitchen) and doing the majority of her lectures online with just a few sessions face to face and even then with a limited number of people all wearing masks.  ("Lectures" go to 10 pm at night I kid you not!) Meanwhile I have been trying to teach her how to shop and cook on a budget for just one which is a whole different ballgame; of course I am Mum and therefore I am too old to know anything.☺

Anyway this is my go to recipe when I want to make a soup because I need to make the most of veggies that are about to go in the bin.  The only downside is that it is better when you use a stick blender (they can be got for under £20 on somewhere like Amazon), otherwise use a potato masher to to crush the veggies, it will be a bit more chunky but just call it rustic if anyone asks...

Just a note - Cream of Tomato is not included on this list as it costs more to make than to buy a generic supermarket own cream of tomato tinned soup.  If you can stand the taste use one of these instead of making your own.

The generic recipe starts with onion, chop it and soften it in oil.

Add the chopped veggies and an equal amount of chopped potato - the potato will thicken the soup and make it creamy.

Stir to toss it all in the oil and leave to soften slightly for 2-3 minutes.

Barely cover the contents of the pan with water - add a stock cube if you have one plus any flavourings.

Simmer until the veggies are soft.

Blitz.

At this point you should have a thick paste.  You can freeze it at this point (takes up less space in the freezer)

When ready to use thin down to desired consistency with milk - regular or non-dairy either work well, heat through and serve.

Ideas and variations:

Whilst  you can absolutely use just whatever mixture you have here are some of the variations that make it sound like you planned it...

Parsnip and sage - use parsnips as your veggie and add bit of sage for flavour.

Carrot and cumin- use carrots as your main veggie and add curry powder or cumin for flavour (parsnips also work here if you need a combination as does swede), also works with ginger for flavour instead.

Leek and potato - speaks for itself but use less leek than potato for this one

Courgette and Lemon - use  chopped courgette and juice and zest from a lemon.

Mushroom - add sliced mushrooms to the onions and soften before adding the potatoes. Add a sprinkle of garlic powder if you have it (cheap from Lidl) or a sprinkle of thyme.

Potato - double up on the potatoes if you really have nothing else.  A sprinkle of thyme works well here if you have it.

Pea and mint- frozen or tinned peas can be used if you have no fresh veggies - add mint for flavour if you have it.

Broccoli or cauliflower and cheese- use broccoli or cauliflower ( or a mixture ) fresh frozen or leftover from the main meal the day before and stir in grated cheese when you add the milk.  This is our Christmas go to to use up the leftovers from Stilton.

Bean/Chickpea soup- use tinned pulses (even generic baked beans washed of their sauce will do in a pinch) add garlic and ground coriander for flavour

Sweetcorn - use a tin of sweetcorn and garlic for flavour.

Celery - just a couple of chopped stalks will do - use the chopped leaves for garnish and add garlic at the same time as the onion for flavour.

Tinned tomatoes can be used in place of all or part of the stock but this does bump the cost up for the basic version.

Leftover cooked meat can be added before blitzing for added flavour - smoked bacon is good - better than throwing it away or using it in sandwiches again...

If you want to up the protein and carbohydrate content then add some dried red lentils or yellow split peas at the same time as the potatoes 

Serve the soup with toast, croutons (toast cut into cubes basically), cream/yogurt/creme fraiche on top for extra flavour and a bit of flourish, grated cheese on top, chopped fresh herbs such as parsley, chives or coriander, chopped fried bacon for those who are not veggie.  

Part baked baguettes are also great on the side with melting butter( yum)

If you are using just a generic mixture I would steer clear of cabbage or brussel sprouts personally unless you want your housemates to complain about the smell.☺

Curry powder, chilli powder, ras-al-hanout, piri piri seasoning, cajun seasoning, sumac, pesto, dried mixed herbs have all been things I have added for extra flavour; not all at once obviously, but if you have splurged on some of these tempting little (expensive for their weight) jars and don't know where to use them this could be one of those places.  If you are adding some for flavour and you have only a single serving be cautious in the amount you add (not a whole spoonful) and taste, taste, taste- you can always add more but you can't take it out.  There is nothing worse than knowing you have just ruined your last meal before the money runs out  - or feeling that you have to force it down no matter how spicy it is because you cannot afford to waste food.