Being a pescatarian I don’t have the legendary chicken soup recipe to get me through all ills, heartbreak and a cold winter. But I do have this – Leek and Potato Soup which is so hearty, tasty and nourishing it gives me just the hug in a bowl I need.
It’s the perfect winter food drawing on ingredients which are readily available and super cheap, although when the weather is as bad as it’s been this Spring I find myself making it still!
This batch makes about 8 adult portions and can be frozen. Out of season and without any offers on the ingredients at the supermarket I’ve made this for £2.40, so less than the cost of a cheap can of soup (30p) and so much fresher, more nourishing and more akin to a luxury chilled soup. The creaminess is mainly derived from blending some of the potatoes so vegans or dairy intolerant can stop right there or you might want to add a splash of milk at the end to make it even richer.

When you are a vegetarian in a curry house this dish is a must. I remember on my first trip to India sitting in a roadside restaurant and being served the best ‘cheesy peas’ of my life. The slightly chewy outside of the cheese which gives way to the soft centre, the sweetness of the peas in the slightly spicy tomato sauce… Heaven!

It’s one of my all-time favourites but so easy to make at home and reasonable too. You can make enough for four for the same price as a single takeaway portion! Most supermarkets stock more than one brand of paneer now – look in the specialist section – and often at least one is on offer. I like to stock up when they are reduced as they keep for a while and usually I make a triple batch and freeze it in portions so we can have it as part of a larger Indian meal or as a quick packed lunch with leftover rice or a chapatti.

This serves four and works out to around £2.30, so 58p per portion.