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Wednesday, July 31, 2013


Whilst neither squash nor kale look anything special they both store well, kale where it grows and squash on the plant or in a cool dry place.  Both can be grown easily by the beginner gardener with the minimum of reading.  I like my recipes to be versatile, rich in flavor, nutritious and as cheap as possible.
This recipe is a firm favorite of the hubby and my twins who often cry for seconds.

There are no precise quantities as you can use your judgement and taste as well as how much you actually have, and change the recipe slightly to meet your needs.

Serves 4
1 tbs oil (or spray pot with low calorie cooking spray)

1 large onion, peeled and sliced

1 garlic clove, peeled and crushed

1 medium sweet potato  (or turnip)

2 vegetable stock cubes

750ml water

1 medium courgette

several handfuls of kale

Squash of your choice


If you fancy a meat version Lamb goes really nice with this recipe.

Chop all the ingredients, put them together in the pan , add a lid and cook on medium heat untill all the contents have broken down into a soupy mixture.  A hand processor can be used to blend the ingredients down into smaller pieces once the soup has cooled.

Cost to Make 

(excluding oil and seasoning)
£1.28 for the sweet potato (as i cant seem to grow them) and
less than 78p for the stock cubes

I often search the meat counter for discounted meat to add to my soups and take home "eat today" meat that can be frozen to preserve its shelf life.

Most of the time i already have a supply of stock cubes, oil, herbs and spices as these staples tend to last a long time before you need to buy them again and can make a huge difference in the quality and taste of everyday dishes.

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