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Here’s part two of liquid lunches, and this week we’ve gone for something you may not have considered before – broths and chowders. So, why not try out one of these hearty, healthy and cheap ideas?

As with the soup and stew recipes, most of the ingredients are store cupboard stand-bys, so you should be able to knock these up pretty quickly. The recipes will make enough for you portion some up and freeze for later.

Idea 3 – Broths

Now, you may be asking what the difference is between soup and broth. Well, broth is usually made up of a stock-like base with large chunks of vegetables and meat added to it. Whereas soups are usually blended so they’re thicker in consistency than broth. A classic broth is the Italian stracciatella – don’t let the fancy name put you off – it’s so easy to make a child could do it – really! Here’s how:

Start by heating a 500ml of chicken stock in a pan. While it’s heating up, whisk 2 eggs in a bowl with a large handful of parmesan cheese, salt and pepper and nutmeg if you have it (don’t worry if not). Now comes the fun, use a spoon or whisk to stir the broth in one direction, then as it’s swirling around, dribble in the eggy mixture. Lastly, add in a handful of flat leaf parsley and the rest of the cheese. Simple!

Idea 4 – Chowder

Classic sweetcorn chowder is, as the name suggest, sweet and delicious. It only uses a few ingredients, most of which will probably be in your store cupboard already.

Start by frying off 1 chopped medium onion, 1 sliced stick of celery and half a teaspoon of dried thyme in a tablespoon of hot oil until they start to brown. Then sprinkle over a tablespoon of flour, stir and leave to cook for a few minutes.

Add 840mls milk and 1 medium chopped potato, stir well, bring to the boil and then reduce to a simmer until the potatoes are soft, which takes about 10 minutes. Make sure to keep stirring to prevent the soup from sticking to the bottom of the pan.

While the chowder is cooking, chop a handful of chives or parsley for the garnish. When the potatoes are ready, add 175g of sweetcorn and 3 thinly sliced spring onions, bring it back to the boil, turn off the heat, throw in the herbs and you’re done.

So, have we convinced you to try a liquid lunch? We hope so, because we’re sure you’ll love them and your pocket will love them too!

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