Budget Slow Cooker Recipes - Beetroot & Carrot Soup





budget-slow-cooker-recipes-beetroot-soup


This Beetroot and carrot soup is a real bargain to make. A favourite in eastern European countries, this deep red broth is flavoured with beef stock and is the perfect winter warmer.

It's a real money saver if you're looking for something quick, healthy and cheap to make for your lunches in the week, this particular recipe should serve 6.

If you're a vegetarian, you could use a vegetable stock and add some dried mushrooms for extra flavour. 

I have chosen to make the beef stock version, but if you do give the vegetarian version a go, please let me know how it went in the comments.

Let's start off with the costs for this budget slow cooker recipe. I'll list what I spent next to the ingredients below...

  • 25 g butter (£1.60)
  • 1 tablespoon sunflower oil. (£1.15)
  • 1 large onion, finely chopped. (17 p)
  • 375 g beetroot, trimmed, peeled and diced. (I bought 2 packs at 69 p each)
  • 2 carrots, diced (23 p)
  • 250 g (8 oz) potatoes, diced (89 p for 1kg)
  • 2 garlic cloves, finely chopped (30 p for one full bulb)
  • 1 litre hot beef stock (I used Oxo Beef stock - £1.49 for a pack of 24)
  • 1 tablespoon tomato puree (50 p)
  • 2 bay leaves (70 p)
  • 2 celery sticks, diced (55 p) 
  • 125 g red cabbage, finely shredded (45 p)
  • salt and pepper (These I had in the kitchen anyway) 

To serve
  • 2 tablespoons red wine vinegar (80 p)
  • 1 tablespoon caster sugar (£1.60 for a 100 g bag)
  • 300 ml hot beef stock

To garnish
  • 150 ml double cream (£1.05 p from Tesco)
  • Coarsely ground black pepper (I already had this in)

Total Cost of all ingredients: £12.17
Please note, lots of ingredients left over for future recipes, so actually works out at a lot less and with this recipe being a serving for 6, it works out at just over £2 a serving and that's based on this full ingredients list!

Method
  1. Preheat the slow cooker if necessary. Heat the butter and oil in a large frying pan, add the onion and fry, stirring for 5 minutes or until softened. Stir in the beetroot, carrots, potatoes and garlic and fry for 2 minutes.
  2. Stir in the stock (or as much as you can get in the pan), tomato puree, bay leaves and salt and pepper and bring to the boil, stirring.
  3. Put the celery and red cabbage in the slow cooker pot. Pour over the hot stock mixture (reheat any stock that would not fit into the pan at the beginning and add it to the pot when it is boiling), cover and cook on low for 7-8 hours or until tender.
  4. Stir in the red wine vinegar and sugar then puree the soup using an electronic hand blender until smooth. Next return it to the slow cooker and mix in the extra hot stock and reheat on high for 15 minutes. Stir in the double cream and sprinkle with some ground black pepper.
As a serving suggestion, pour the soup into a crusty cob bread, like below. To do this, simply slice the top off, scoop out the inside bread and pour it in like you would a bowl. Absolutely delicious!