Store Cupboard/Bottom of the fridge Soup

The basis of this soup is Minestrone - a quick but hearty soup. I named it "bottom of the fridge" soup years ago, when it was made with what ever ingredients I had knocking about at the end of the week.

Note:
I have typed up the recipe with a spoonie in mind see this page (Skill level & Spoon Usage)
If you dont have to pace activities then ignore all the tips, hints and alternatives and just follow the recipe straight through

Cooking skill - Novice
Spoon Usage- 2 spoons (takes about half hour with a rest)
Total cost £2.00 approximately (as i used up stuff i had) so 50p per portion 

Serves 4 adults 

Ingredients - I used
1 Tin chopped tomatoes (use 1Lb fresh if you have them)
1.5 (ish) Litres fresh chicken stock - make equivalent with a stock cube if you don't have fresh stock
1 onion
small handful of long spaghetti broken into short lengths 
2 - 3 handfuls frozen mixed veg carrots and peas (use 1 large fresh carrot if you have one)
1 small courgette
half small cabbage - prefferably savoy, kale will do just aswell
25G (2 handfuls) soup mix - red lentils, pearl barley
2 cloves garlic
Dried basil
grated hard cheese

The beauty of this recipe is other than the tomatoes and stock you can pretty much put any veg in it - hence its name store cupboard/Bottom of the fridge Soup

Gadgets - Utensils - this recipe requires a level of dexterity or electric chopper
You replace whole veg for fresh or frozen pre-cut veg
Large Pan
sharp knife or electric food chopper
garlic press
chopping board

Prep - 5 minutes
Chop the onion - can roughly chop if you prefer chunky soup
dice the carrot
chop the courgette - decent sized chunks 
shred cabbage
peel and chop garlic - or have it ready for squishing in the press
open can of tomatoes
Make the stock if you don't have fresh
  
Rest - I sat down for 10 mins (but take as long as you need, just pop the prepped veg in the fridge)

Cooking 

1. Heat the pan for a few minutes - add a small amount of oil or water, add the onions and lower the heat. you want to soften them but not brown them too much.

2. once the onions are soft (see through|) add the:
carrots
courgettes
garlic
Peas

Give it a good stir and cook on a low heat

sweat down the veg for 2-3 minutes

3. Add the:
    Tomatoes
    Stock 
    * pearl barley, red lentils or dried scotch broth mix (optional)
    Season to taste with salt and pepper
    Pinch of basil
    Add a dollop of tomatoes puree - about a dessert spoon
    Spaghetti broken into small pieces about 2" long 

turn up the heat and bring to the boil, once boiling turn down to a fast simmer (so its not boiling madly but still bubbling) cook for 10 minutes - until the lentils and pearl barley are plump

Hubble bubble

While the soup bubbles - REST

4. stir the soup and add the cabbage - taste and add  more seasoning if you think its needs it  - leave the soup of cook for a further 5 minutes - can leave it for 10 if you prefer your cabbage well cooked and soft. and yes Sit down and pop your feet up

5.- Turn off the soup and serve

6. you can add grated cheese, some fresh basil or croutons if you fancy it

Finished soup

Please let me know if you enjoyed it, and if writing the recipe out in this way was helpful.


 

Store cupboard staples - where to start?

I have a store cupboard - it contains all the essential building blocks of a meal.  By its nature, cooking frugally means you just can't afford to go for the best cuts of meat, or the latest food fad.  Knowing how to make the most of a pack of cheap mince, flavour-wise, is an essential skill.  I call it a skill, when really it's about knowing how to pack food full of flavour so you can enjoy the end product and forget it's not made with finest steak mince (unless you scored a win in the bargain section of asda* - more on that later).

Most people have at least a stock cube lurking at the back of their cupboard, but unless you are a passionate cook or just a hoarder, spices, herbs and flavouring are not something you always think about when compiling your weekly shopping list. I'm not advocating you rush out and buy everything on my staples list, that would instantly break the budget.  What I am saying is if you don't have one, its worth considering  building one up over time. I am well aware before you throw your hands up in horror just how little money there is for food when you live below the bread line.

When i say we have a budget of £40, it is often less and on occasions we have as little as £10 a head for the week. Having these staples can help pack your cheap meals with flavour and make a little go a long way
and make food fun and interesting..not just frugal and worthy

So what goes into this gold mine of taste?

Here are my basic essentials:

Herbs
There are lots of herbs and spices you can use, and many recipes call for specific ones, so often Ive been put off a recipe because the ingredient list is so long and has a big list of expensive items, i don't have and will never use again.

If you can grow fresh ones in a window box or pot in your garden then great but if you cant a few goods ones to go for are:
Oregano
Basil
Thyme
Parsley
Tarragon
Rosemary
if you cant afford indovidual herbs - most places do a cheap mixed herb pot so go for that

there are bound to be others - but having those will allow you to add flavour from an Italian inspired dish to roasted veg.

Spices
I freely admit LM is the spice king in our house, we have a few unusual spices that im unsure of - but here goes, try and go for whole spices like black pepper corns, cumin seeds etc, they last longer and are often cheaper. If like me using a pestle and mortar is a chore, use a small food blender. and if you don't have one the ground spices are fine.

Chili powder
Paprika
Cumin (seeds or ground)
Ginger
Coriander (ground)
 Salt
Black pepper
Cinnamon
Cardamon
Cayenne
Turmeric* 
garlic
Garam Masala as a pack contains a load of spices giving you the building blocks of a curry

Condiments
Worcestershire sauce
Mustard
Honey
Vinegar
Peanut butter
Soy sauce
Vegetable/sunflower oil
jar of chilli's or dried chili flakes gives different heat to powder
marmite or yeast extract

Sauces & Stocks
Ketchup
Brown sauce
Gravy powder
Beef, veg, chicken stock cubes
Hot pepper sauce*
Sweet chill sauce*
lemon juice

Food Staples
Food staples are the kind of things i reach for when i deciding what to cook or meal plan, its the stuff you don't buy often but all add to the basic building blocks

Plain Flour
Self Raising Flour
Corn flour
Lentils - red lentil even if you dont like them bulk meals out
baking powder
bicarbonate of soda
sugar - caster, granulated
cous cous* - its cheap and bulky but not every ones fave
rice - I buy cheap long grain
dried pasta  - again i buy cheap and cheerful
popping corn
noodles
suet
cocoa powder or ***cheap dark chocolate bar

Meal basics
 I'm really talking about some tins, packets and short cuts. Just because i try hard to avoid processed food..im not standing over a hot pan making fresh custard..i know how to, i just choose not to..packet custard is just fine

Tinned tomatoes, I find its a false economy buying the absolute cheapest tins,- sometimes cheap is not good, you end up using loads of tomatoes puree to get flavour - you may as well have bought a decent tin in the 1st place. we always check out the bashed tin section
Kidney beans
Butter beans
Cannelloni beans
Baked beans
Tinned Rice pudding* ok i just love rice pudding
packet custard mix
jelly cubes
tinned fish - tuna, sardine, mackerel - that kind of thing
vegetable packet soup

 Fridge staples - this is a matter of taste really
cheese - go for strongest flavoured cheese you can afford - super cheap mild cheddar has little flavour - by using a strong flavour, its goes further so you use less.
eggs
margarine
baking marg block* if you ever make pastry
mayo or salad cream* not an essential but useful
tomatoe puree

That's it - I know its a bit of a list and im sure you might be reading it and thinking but she's not mentioned something or i hate marmite, or im a vegan or what ever im sure everyone will have your own ideas what constitutes a store cupboard essentials list. what i have tried to do is cover the flavour building blocks, for instance i know from memory a dollop of ketchup, splash of Worcestershire sauce, honey and some soy sauce will make a great cheap bbq type marinade for chicken drumsticks.

As i said earlier I'm not advocating you go buy all of the above in your next shop, or that you have to use any or many of them. build up your own stock of key things. I never buy branded stuff  (unless its on offer) and find the world food aisle in my local asda a godsend..if you live near an Asian area then head for their mini markets for cheap spice heaven, if you don't and your only option is online buy a few key things.

If I was pushed to choose from that list of herbs, spices and condiments id go for - because i know i could add flavour to many dishes from that list. like anything its knowing how they go together that's key.

Worcestershire sauce
veg stock cube
corn flour
salt & pepper
chili powder
Paprika
mixed herbs
Ketchup
soy sauce
garam masala mix (mix of spices which are the basis of curry)
coriander

the rest are nice to have and i do use them, but i could live without if i couldn't get hold of them - personally id rather replenish my store cupboard than buy a treat..but then that me, mind you id i was presented with

I have found over the years that having a few staples in, I can make my money go a bit further and if my benefits are messed around, I cant get out or i have more week than money, having a few things on hand to eek my food out so i dont go hungry makes a big difference.

 ***My top Delia style tip :) - the best cheap dark chcolate ive ever used for baking is the Sainsburies basic dark chcolate at 30P for a 100gram bar its brilliant, its has a great bitter edge, melts brillinatly and is my choc of choice.