Roast Dinners, they are delicious…we like to have a free range chicken and plenty of yummy roasted veggies. But what about those leftovers? Personally I don’t like to waste them, so quite often we make a roast dinner soup. I must be honest, to me this is just as good as the roast dinner itself! Here it is:
Remove the meat from the chicken carcass and place the bones in a large pan, add a couple of bay leaves.
Cover with half milk and half water, simmer for 10 minutes, then strain the milk into a pan and keep the bones for stock.
Chop up any left over veggies or add more veggies in and simmer to thicken slightly. I sometimes add a little cornflour mixed with cold water if it needs thickening more, however roast potatoes help with this too!
Season and add grated nutmeg if you have any (it’s yummy!).
I love a bargain, shoes, clothes, bags, they’re all good, but I must admit one of the bargain that excites me the most is food. I love rooting round the reduced food section of the shops and pulling out random items then concocting a hopefully delicious meal based around my beautiful bargains.
But what can you do if all that’s in the reduced section is a pile of worse for wear veggies? Do you pass those slightly sad specimens and ignore them? They may not be in their prime but if you take them home and use them quickly (on the day preferably) then you can knock up a scrummy meal for a cost saving price.
This week I picked up a couple of large bags of parsnips, reduced right down, so today we have made parsnip soup. Here’s what I did:
Parsnips peeled and chopped, put into a pan and cover with some stock (either a stock cube and water or homemade stock), simmer until parsnips are soft (10-15 mins). Then blitz with a blender until it’s smooth and creamy. I then added in come curry powder, black pepper and milk plus some grated nutmeg. And that’s it! I made enough soup for 6 people for about 60p.
It’s officially winter in our house, which means the jumpers are out, the heating on and soup is being made. We love soup. What’s not to love…it can be packed with veggies, warms you up and is easy to make.
Yesterday was a rush around day and I knew we were out over lunch so would come back home starving, wanting an instant late munch. So whilst baby had her lunch I threw together this 10 minute Minestrone number. The added bonus being it was made from store cupboard ingredients and our version was wheat/gluten free, plus baby friendly 🙂
Here’s what I did…
Put 1 tin of chopped tomatoes in a pan with 1 litre hot water and a salt stock cube (gluten free and low salt in our case), of course you could use fresh stock if you are clever enough to have some. As this all comes up to simmer add in some broken up thin noodles or spaghetti. We used rice vermicelli which cooks almost as soon as it hits the water. Whilst that is simmering for a couple of minutes, dash to your freezer and pull out a bag of frozen veggies, add about 300g. Let the whole thing simmer for a few minutes, season well and there it is. Soup in 10 minutes. Enjoy.
What’s your favourite soup? I’d love to hear your recipes.
Freelance Dietitian specialising in helping those with Eating Disorders and a Media Spokesperson for the profession.