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10 wallet-friendly recipes for January

Trying to stick to a tight budget this January? Don't worry, you can still tuck into delicious meals with these clever wallet-friendly recipes. We've got everything from hearty pies to pasta bakes and comforting soups, so you can still enjoy maximum flavour without breaking the bank.

Tuscan-style swede soup (ribollita) with pesto croutons
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Tuscan-style swede soup (ribollita) with pesto croutons

The humble swede is transformed into something special with this hearty and healthy Tuscan-inspired soup. Ideal for a budget-friendly filling lunch or simple supper.

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Heat 2 tbsp oil in a large saucepan over a medium heat and fry the vegetable base mix for 3-4 mins, stirring occasionally, until defrosted and softened slightly; season. Add the garlic, thyme and rosemary sprigs.
  2. Stir in the tomatoes, cook for 2 mins, then add the stock and swede. Simmer for 12-14 mins until the swede is tender, then add the beans and cabbage and cook for 2-3 mins until the cabbage is tender.
  3. Meanwhile, put the bread in a bowl with the remaining olive oil, a pinch of salt and the pesto; stir to coat. Tip onto a lined baking sheet and bake for 7-8 mins until golden and crisp.
  4. To serve, remove the herb sprigs and divide the soup between 4 bowls. Top with the pesto croutons and a shaving of grated Parmesan.

Freezing and defrosting guidelines

Freeze soup only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Soup recipes

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  • Ingredients
  • 3 tbsp olive oil​
  • 400g frozen classic vegetable base mix
  • 3 garlic cloves, finely chopped
  • 3 thyme sprigs
  • 2 rosemary sprigs​
  • 250g tomatoes, quartered
  • 1 vegetable stock pot, made up to 1.2ltrs
  • 400g swede, peeled and diced
  • 400g tin cannellini beans, drained​
  • 4 Savoy cabbage leaves, thick stalks removed, thinly sliced
  • 2 slices crusty bread, roughly chopped
  • 2 tsp green pesto
  • 15g Parmesan, finely grated