Homemade soup is a winter hero
The other day I got a text from my husband on his way home from work asking “what do we need to make tomato soup and grilled cheese” which is his not so discrete way of asking if I’ll make soup this week if he picks up the groceries.
Snow has fallen in Saskatchewan and now that it looks like it’s here to stay, my winter love affair with homemade from scratch soups will begin again for the season. It started long before my marriage, in my broke and busy college days.
Truthfully it’s one of the things I’m most grateful for picking up as a student splitting a house off-campus with a great kitchen. The benefits are numerous.
Even the most frightened home cooks can usually manage to not mess up soup. Once you get the basics of “put things in pot and cook” down, it’s easy to put your own twist on recipes and play around with flavour.
It’s incredibly budget-friendly.
Let me break down the cost for the GIANT pot of tomato soup I made the other night.
- 2 large cans of tomatoes 0.97 x 2 = $1.94
- 1 onion about $0.26
- 3 cloves garlic $0.04
- 1/2 tetra pack veggie broth $1.25
- 4ish cups cashew milk $1.06
- Spices (paprika + Italian seasoning + nutritional yeast) $0.20
Total cost: $4.75!!!
For less than a crisp $5 bill worth of ingredients, I have several days worth of delicious soup for both me and my husband.
It’s an easy way to eat your vegetables
While I love a good spinach salad in the summer, once the winter chill hits I crave all things warm and comforting. Pizza, pasta, potatoes. Soup gives me that warming comfort my brain wants with the multitude of vitamins my body craves.
It’s super easy to add vegetarian protein.
If you aren’t a big fan of faux meats and still want a protein packed Meatless Monday meal, sneak some red lentils into a well-blended soup. They’re almost undetectable, super cheap, and full of both protein and fiber. If you have less picky eaters around, your options for lentils and beans are virtually endless.
You don’t need any fancy kitchen equipment.
The only “fancy” thing in my house that gets used for soup is an immersion blender (one of those little stick things you can shove right in the pot) and you can find a perfectly functional one for about $25 on Amazon if not cheaper at your local thrift store. Other than that, you need a large pot and a ladle, and a half decent knife for cutting vegetables.
It’s both family and freezer friendly.
If you’re feeding a large crowd of people, your big batch of soup may last about one night. However, if you’re living the single life, toss it in ziplock bags and freeze them flat on a baking tray. Then stack them up in your freezer for easy meal prep. Warm in the morning and toss in a thermos for a warm work lunch.