We are just doomed to worship the dollar, aren’t we?!
If you find yourself with 5 dollars left in your bank account for a whole week until payday, then you are just like me. Thankfully I’ve already done my grocery shopping for the week, and unfortunately that means I have to eat at home EVERY DAY (chinese food just ain’t the same at home).
This week, I’ve made a delectable lemon vegetable soup, partly because it’s inexpensive to make and partly because I binged on carbs all weekend and can’t look at another piece of bread for at least another week.
Lemon Vegetable Soup
The real beauty of soup is that when making something like a garden-variety mix, you can change the ingredients up a bit to your liking. Democracy! Maybe.
I meandered using this recipe as a guide. If you don’t like onions, you can throw in potatoes, or if you really like peas feel free to have a pea party in that pot. Or, like me, you used what you had because it’s allllllmost payday. (But I didn’t just have a shit ton of kale on hand, I’m not a freak)
32 ounces of vegetable or chicken stock
3 whole carrots
Two stalks of celery
1 green zucchini
1 yellow zucchini
Bunch of kale
1/2 teaspoon of oregano
1/2 teaspoon of thyme
salt, pepper and garlic to taste
1/4 cup of lemon juice, or one whole lemon squeezed
Pour the 32-ounce vegetable/chicken stock into a pot and place on medium heat.
Clean all of your vegetables. Begin chopping the carrots and onion into bite-sized pieces. Once the stock begins to simmer, turn the heat down to low and throw the onion and carrots into the pot. Let them simmer for 4-5 minutes.
While the carrots and onions are simmering, chop the zucchini, celery and tomato. Wash the kale and tear off the leaves from the stalk into bite-sized pieces.
Throw the celery, zucchini, oregano, thyme, garlic, salt and pepper into the pot and let simmer for 4-5 minutes. Then throw in the tomato and kale. The kale will need a minute or two to wilt into the pot and quit being so darn leafy. The tomato will get piece-y and that’s cool too.
Lastly, add the lemon juice and you’re basically finished. I like my vegetables to be softer in soup, so I let my pot simmer on the stove for about 10 minutes after I added the tomato and kale.
Also, all the ingredients are affordable. When making something of this size, it’s good to have tupperware and a strong will to eat the same meal a couple of times throughout the week.
FUCK Yay budgets!
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