Frugal Pantry Challenge Jan 2018. Jan 4th Parsnip Soup recipe. Dilemmas of purchases.

Frugal Pantry Challenge Jan 2018. Jan 4th Parsnip Soup recipe. Dilemmas of  purchases.

So today we need to go buy milk out of the £25 budget, we get through around 4 litres a week minimum for 4/5 of us. Do we keep with the farm milk at £1.50 a litre or go with supermarket organic at £1.15, saving us £1.40, or 75p for standard milk saving £3.00 in total, exactly half. For the sake of this challenge we will go for the standard milk but it bites hard for me and am totally conflicted. One day GD and mine reserves are going to run out and there will be no choices to be made but for this moment in time we do have some choice and the welfare of the earth weighs heavy on me. Personally I prefer nut or oat sources anyways for milk but I also need to cater for others preferences as well. A book I am reading at the moment titled ‘kiss the ground’ is an excellent read on the state of play on what we are doing to the earth, it is American based but applies to all inhabitants of the world. What I’ve learned is there is power is in our purchases.

Today I am making batch soup from the left over parsnips we pulled from the allotment. I am using double the quantity of the stated recipe for my batch today.

Splash of Olive oil

1 knob butter

1 large onion, peeled and Finely chopped

1 clove of garlic, peeled and finely chopped

8 parsnips, peeled and chopped into centimeter chunks

500 ml milk

1 litre chicken stock

Sea salt

Garnish with good sprinkling of black pepper


Heat a splash of olive oil and the butter in a large saucepan on a low heat. Add the onion and garlic, gently fry for around 10 minutes, until the onions are soft.

Drop in the chopped parsnip and pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for about 30 minutes with a lid on.

Check that the parsnips are cooked by sticking a knife through them. They should be soft. When cooked through remove the saucepan from the heat and carefully blitz the contents using a hand blender or liquidizer.P1080340 Pass the soup through a fine sieve to get a super smooth consistency if prefered or eat as is. P1080343

Serve with a good chunk of warm crusty bread and a sprinkling of fresh ground black pepper.

I have extra family over for dinner tonight and wanting baked potatoes after work so from the challenge budget today I am buying potatoes, beans and cheese, I have butter and sweetcorn already in, plus I need to buy milk, oranges and a ham for GD’s recipe and bread flour to make bread for the kids, tomato bread to go with the soups I have made and pizza basses. We decided as we need to drive to the farm to get milk we will get milk from the supermarket when not going the farms way and milk from the farm as and when we can.

2 thoughts on “Frugal Pantry Challenge Jan 2018. Jan 4th Parsnip Soup recipe. Dilemmas of purchases.”

  • Mmm sounds yummy, I love a fried potato and onion dish, when we have bacon left over the boys love it chopped up in the hashbrown

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