This soup was created on a ridiculously cold and snowy day during Storm Emma, with an almost empty fridge and no way of getting to the shops, the snow was way too deep to take the car out and for too cold to walk. This is the recipe for this amazingly tasty and thrifty soup, served with potato and cheese dumplings and the bonus is that it is all Slimming World friendly, no sins.
· 1 tin of Haricot or butter beans in water (drained)
· 1 tin of chopped tomatoes or passatta
· 1 large leek roughly sliced
· 1 red onion roughly chopped
· 3 cloves of garlic chopped
· 2 sticks of celery roughly chopped
· 100g red lentils
· 2 teaspoons dried Oregano
· 1 litre of chicken stock made from stock cubes or left over chicken or beef gravy or a mix of both.
· 1 slice of smoked bacon, fat removed and chopped
· 1 tablespoon of paprika
· 1 large chilli red or green
· Salt and pepper
Gently fry onions and leek in fry light or a teaspoon of olive oil for approximately 5 minutes until soft, but not coloured then add the bacon and remaining vegetables and cook for a further 5 mins. Add all the other ingredients and cook gently for 45 minutes. Serve with the dumplings below or warm, crusty bread.
For the potato and cheese dumplings
· 1 sachet of flaked potato
· 2 eggs
· 50g strong cheddar cheese grated
· 1 teaspoon dried mixed herbs
· 2 finely chopped spring onions including green tops
· 1 tub of cottage cheese
· 1 teaspoon salt and white pepper
Mix all the ingredients together in a bowl and form into approximately 8 scone shapes and place onto a baking tray covered with grease proof paper.
Cook for approximately 20 minutes in an oven preheated to 190c. Serve on top of the soup or as an alternative to a bread roll.
Cost is approximate at the time of cooking, Aldi and other supermarkets often have super six veg offers.
For the soup and the dumplings it works out approximately 86p per person.