Soup is an absolute life-saver – it’s really cheap to
make, healthy, tasty and filling. This version is based on a tried & tested
recipe of mine, albeit with a few ingredients missing. It might not be quite as
luxurious but it’s still pretty good! For more on our Live Below The Line challenge, click here.
1 tin of chopped tomatoes
Start by peeling and chopping the onions and garlic. Melt
a small square of butter in a saucepan, and then add the onions and garlic and
allow to sizzle on a medium heat. Meanwhile, de-seed and chop the pepper. Once
the onions have softened a little, you can add the peppers to the pan.
When the peppers are also starting to soften, you can
pour in the chopped tomatoes. Refill the empty can or carton with water, and pour that
into the pan too. Sprinkle over a pinch of curry powder and a pinch of salt,
stir well, and then leave to bubble gently for about ten minutes.
Now you can use an immersion blender to liquidise the
ingredients. Once that’s done, add another canful of water and give it a really
If you’re going to store the soup for later on, allow it
to cool completely. We always separate our soup into resealable pots – we keep
the plastic pots that Sainsbury’s sauces come in, for just this purpose – so
that it’s easy to grab one to take to work. It also means you can pop a couple
of portions in the freezer, for later on in the week, to keep the flavours nice
and fresh. If you don’t have any useful pots, I’d recommend putting two
portions into separate sandwich bags, to freeze, and keeping the rest in the
fridge in one big pot, to serve up as needed.