Happy Friday everyone! I’m so glad the weekend is finally here. I’m not complaining or anything but my week has been super busy and very productive. I think I need some time out this weekend to rest.
This week I have still been working to and sticking to a budget. I did my weekly grocery shop at Lidl again and picked up some great produce. I can’t believe that I used to write off stores like these in the past. Afterwards I headed to Asda to restock my cupboards of some of bits that we have ran out of.
At Lidl I picked up courgettes, a cucumber, bananas, cherry tomatoes, a pineapple, clementines, lemons, sweet potatoes, carrots, chestnut mushrooms, mixed peppers, spinach, pears, figs and strawberries. I even picked up some of Alfie’s favourite biscuits and some bargain unsweetened soya milk to try. All this cost me £15!!! 🙂
My veg box also arrived this week with the added addition of this little lot:
Aren’t they pretty! I’ve already roasted up the kabocha squash…obviously! I can’t stop eating it. I’ve stashed some in the freezer and kept some back for snacking in the fridge.
Kabocha dipped in hummus is just perfect! 🙂
At the weekend I got experimenting in the kitchen and whipped up another Budget Busting Meal. You can catch up on my previous recipes below:
With what I had in the cupboards and all of the fresh produce that I had in the fridge I decided to make a soup. I love the fact that soups can be so inexpensive, so versatile and so darn tasty. Practically anything goes, which is great when you are on a budget.
*Rustic Soup with Wild Mushrooms*
Ingredients (vegan, makes 6 servings)
- 1 onion sliced
- 1 clove of garlic grated
- half a red pepper
- 1 carrot diced
- 2 leeks diced
- 6 cherry tomatoes
- 2 tbsp of tomato puree
- 1/2 cup of dried wild mushrooms (chestnut mushrooms are fine too)
- 1/2 cup of cooked red kidney beans
- 1 1/2 cups of pearl barley
- 1/2 tsp of smoke paprika
- 1 tsp of dried thyme
- 2 tsps of dried mixed herbs
- 1.5 litres of vegetable stock or water
In a large saucepan or casserole dish fry off the onion in a little oil to soften. Next add the leaks, mushrooms, red pepper and garlic and cook until the vegetables become tender. Stir in the tomatoes and tomato puree and cook for a few more minutes. Add the pearl barley the stock, herbs, smoked paprika and seasonings. Allow the soup to simmer on the hob until the pearl barley is cooked through completely. Pour in the red kidney beans and allow them to warm through.
Voila! A simple and satisfying soup that is easy on the pocket. 🙂
Despite work tomorrow I think I’m going to have a bit of lazy day on Sunday. A walk in the park maybe, a DVD marathon and definitely some baking will be going on. I hope you all have a fabulous weekend!
How is your budget shaping up this week?
Do you have any nice plans for the weekend?