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Wednesday, 1 April 2015

#WeEatWednesday: A frugal cook day + An easy potato and leek soup recipe.

I have one day a week where I just cook. I cook to freeze or just to use up ingredients. We use a lot of fresh fruit and veg and despite my best intentions, I always have more than I need. Yesterday, I was feeling productive so I spent the day preparing meals and generally being housewifey. 

Here's a look at my productive day 

I popped to asda to buy some tea bags. I spotted this huge joint of pork for £6 reduced down from £15. Looking at it I knew I could get several meals from it, at a minimum 4 large joints. I managed to get 6 meals to feed 4 each portion out of this one joint, making 6 dinners only £1 a meal for meat. Cutting this up gave me, 3 joints. 2 small joints for pulled pork or a roast and 1 larger joint for a roast if I have visitors as well as 3 sandwich bag portions of diced pork, for stir frys or curry. 

I needed to use up some fruit and brought last week that had begun to go soft as well as some onken yogurt I picked up from asda in the reduced section for 10p a pot. I had 2 plums, 2 nectarines, 3 bananas and some kiwi's to use up so I chopped them all up, blended them and mixed with the yogurt for a fruity smoothie. This tasted great, the kids love it and was a great way of getting the plums and kiwis they insist they hate, down them. 

*i can't find the photo I took when I added the milk and yogurt so the mashed up fruit looks abit gross*

As well as fruit I had plenty of veg which was getting close to it's best before. The obvious option was to make soup. I made a tomato soup (recipe here) and a potato leek and onion soup (recipe below) I had lots of leftover potatoes which I bagged up and froze for a future meal. 


Easy Potato, onion and leek soup 

This is cooked on the hob for 20 mins but could be cooked in the slow cooker (approx 8 hours on low, 4 on high) 


  • 2 large potatoes chopped into quarters (I peeled them but you could leave the skin on) 
  • 1 large onion quartered 
  • 2 large leeks 
  • 2 stock cubes (I used chicken to give a meaty flavour) 
  • Enough water to cover the veg
How to make the soup.

  1. Prepare the vegetables and place in a large pan. 
  2. Crumble In stock cubes and mix together. 
  3. Pour enough water to cover the vegetables and add any seasoning if you would like. 
  4. Boil on the hob until the veg is soft. Remove from the hob and blend until thick and creamy. 

This will keep in the fridge for a few days. This made enough for around 6 reasonable sized servings so I left it too cool and poured some into an ice-cream tub to freeze for another day. 

So that was my very frugal and very productive day :) All this could not have been possible of course with my 2 little helpers. Here they are helping me peel the veg for the soup :) 

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