A Week Of Cheap Meals I Made My Family Of 7 | Soups & Stews

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Welcome here my name is Sarah theres I previously had a comment on one of my videos saying Sarah you should do a video uh all about soups and stews and I thought yes because I’m in the fall mood I am borderline in Christmas mode like that’s where just that’s where I am

Right now but I figured with this cozy weather that we’re getting on the west coast of Canada I wanted to not only share with you guys some meals or all the meals for dinner that I made made this week but make it affordable and soups and stews I’m going to be sharing

Four here the reason I have four and say not seven for every day of the week is because soups go far I find I can make a pot of soup and we can enjoy it that day and the next day or that day and the

Next day for lunch you know what I mean so soup is awesome it goes a long way let’s get started here so I am making a sauerkraut soup at the beginning of this video I had half a cup of raw cashews that I poured hot water over I just want

Those to soften because they’re going to be my cashew cream later for the soup but I have some other things that I need to tend to before they are completely softened so to a pot I’m going to add in 3 tbspoon of olive oil uh a handful of

Garlic cloves mince that up over medium heat we’re just going to cook that it’s going to start smelling so good and then you’re going to add in your sausage I use about half a ring of sausage here I have five kids and it’s me and my husband who work at home so we’re

Constantly in the home eating food and um I I like making soups bigger than maybe average some soups that I’ve seen online are this will feed two three four people I want my soups go a long way so these are pretty good batches I would say so I’m going to add the farmer

Sausage into the pot we’re going to keep letting that cook I’m going to add in a couple stocks of celery dice that up really well and then I’m going to take an onion I’ve done this with a red onion a sweet onion a white onion any onion

I’m going to do half of it dice it up and add it to my pot we’re going to stir this kind of here and there but I really want to see the celery and the onion soften become a little bit translucent and then we can move On I had some yellow potatoes that I decided to dice up as well I’m leaving the skin on but just cutting out some certain part parts that I would say I don’t want in the soup I’m also going to add in a Tetra pack or 946 Ms of

Unsalted chicken broth this is the organic stuff from Costco it’s so great I don’t have any broth in my freezer right now from when I do like chicken carcasses but these are just great to have on hand add that to the pot add your potatoes to the pot I’m also going

To add in 2 cups of water to the pot we’re going to bring this to a boil while I’m waiting for it to boil I’m going to make my cashew cream which is pretty much just half a cup of cashews and then 1 cup of water so if you’re not

Dairyfree or you don’t care for that nutty flavor you don’t have to do this you can use milk you can use cream but I really like a good cashew cream and it makes this recipe dairyfree but I would say cream is kind of optional in this

Recipe anyways put it into to your pot reduce the heat here because you don’t want any lumping or separation from high heat with a cashew cream I’m going to add in one cup of sauerkraut with the brine this is going to create just kind of a Tangy flavor through the broth

That’s amazing one teaspoon of Dill you can do fresh I’m just doing dry and then add in some salt and pepper to taste I also added in some I just I don’t even I don’t even know how to say it we we’re Chester sire sauce I can always Google it and it’s

Actually on my list to Google it and learn how to say it properly because if you say something silly for so long it’s just natural and you don’t care anymore but I’m starting to care because I’m saying it online anyway bring that to a nice heat the longer you let this sit

The more Tangy it’s going to be but I’m going to serve this kind of right away for a bit of a uh late lunch here and then we actually enjoyed it again for dinner this is delicious again it’s a big batch so we had it for dinner that

Day lunch that day and then we actually enjoyed it for lunch over the next week it keeps for a long time because of that fermented uh cabbage in the sauerkraut and this meal stretched us for two dinners two lunches and it cost me about $30 uh to make not even so I was

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Use my code Sarah theres that’s going to save you $20 off your order of $100 or more so click the link in the description to get started a couple days later we’re moving on on to another soup which is not a soup it’s a stew this is

A pot roast stew my new hobby is testing out different roasts seeing how I like them different ways to cook them this one was new to me this is it’s such a classic but it’s a sirloin tip beef roast and I would not use it in this

Particular recipe again um if I did I would actually cook this separately but I’ll talk more about that later anyway I have my stab oven on my stove top I’m heating up oil uh it’s it’s on quite a high heat because I want to sear this

And I’m just getting my roast ready I’m topping it with Paprika brown sugar mustard powder parsley seasoning salt garlic powder pepper did I say mustard powder and I’m just going to rub this all over the roast this is going to be a beautiful flavor it’s going to smell

Awesome and it’s going to add um just a really beautiful tast taste to the broth of this soup so I have it in here I’m just quickly searing it it’s going to help again with the flavor and then also to uh keep it nice and juicy especially

On the inside I’m going to turn the heat down to Low cover it and get started with the rest of this Recipe I preheat my oven to 400° and then I’m going to mince three cloves of garlic and dice half of an onion I’m going to place this into my stab as well as about 2 tbspoon of butter I’m going to cover and let this sit on a medium low heat

For let’s say about 5 minutes I pretty much just want that garlic to really cook that butter to really melt and then I’m going to add in some tomato p paste this is just some frozen tomato paste that I had uh I put it in a cereal bag

My parents taught me always keep your cereal bags they’re incredible for um just storing food so that’s what I have I’m going to add 2 tablespoons of tomato paste it’s going to melt in here as well as some beef broth about 4 cups about 946 MLS like what you would get in a

Tetra pack I’m adding some liquid smoke as well as some Worchester sour sauce and I am tasting it it tastes so good I’m going to cover it again and bake it for 30 minutes take it out it’s incredible I’m going to base the meat whatever’s sticking out and then dice up

Two yellow potatoes as well as two carrots I’m going to put that in they’re going to start softening in that nice hot broth and I’m also going to add in 3 to four tablespoons of corn starch to help thicken my broth as well you’re going to reduce the heat in your oven to

300° and you’re going to cover and bake it again for another 30 minutes so previously I’ve used certain roasts that I can’t remember the names of but they are so easy to pull apart I do this type of stew and when everything is done I can take two forks easily pull it apart

And it’s awesome this was not the case if I was to use this roast again for this stew I would actually cook the roast on its own in a slow cooker for like 6 7even 8 hours pull the meat apart and then add it to the broth when all

Was said and done but um it wasn’t the case here it took so much time to pull this meat apart I did it it’s very difficult so there’s a little bit of caution for you I take it out it’s all heated up and is pretty much ready to

Serve immediately but P.S the longer you wait the better I did also decide to add in a little bit of balsamic vinegar a little bit of red wine vinegar it adds a nice robust flavor but that’s optional and it’s ready to go I serve it with some of my homemade uh sourdough soft

Bread and this was a hit it covered us for two dinners and we actually still have a little bit left for lunch tomorrow as I’m filming this and it cost me yeah less than 30 bucks Okay I had to re-record this part cuz there was a spider crawling on me and I screamed so this is a golden squash soup you’re going to take a butternut squash quarter it put some nice big slices into it it’s going to help it cook and soften

Easier and then onto that cookie sheet it’s all oiled you’re gonna also add in a shallot sometimes you can add in a couple of these you’re also going to add in five to six garlic cloves some people might say wow that’s a lot of garlic but

These soups really do go a long way and to be honest you could add way more garlic uh than what I do I just have some sensitive tummies in my household so I just want to be a little bit careful if you know what I mean I’m also

Going to add in some ginger again just a small amount this is probably about uh a teaspoon once it’s all chopped up it adds just a little bit of a Zing of course Ginger is so good for you put everything onto the cookie sheet whatever else you want to add go right

Ahead this is so good with peppers this is good with chilies this is good with onion but this is this is my kind of like uh favorite mix let’s say I’m going to rub everything with some extra olive oil just drizzle it on top and and then

Season it how you like I’m going to use seasoning salt garlic powder because garlic powder is such a go-to for me and parsly put this in the oven at 375 you’re looking to bake it for about an hour uh sometimes even up to an hour and 20 you basically just want everything

Super soft for a nice creamy Soup So now you’re just going to take a pot you’re going to add in that soft flesh of the butternut squash I don’t put the skin in I know some people that will blend it in with the skin which is totally cool but I just I just can’t I

Don’t know why I just I’m like no so I take the skin off I take the flesh itself and the carrots and the shallots and the garlic everything else goes into the pot and we’re going to start blending so this part is so good and I

Really like this soup cuz not only is it so quick and affordable but it is simple you’re going to add in 946 MLS of your broth and grab your hand blender if you don’t have a hand blender you can put all of this into a blender and it works

Great I really just like having this hand blender on hand I can link the one I’m using down below I’ve used it for years and it has never failed me I use it for soup Jam whipping things it’s incredible so you’re going to bring this

Up to a little bit of a heat because you want that broth to continue to soften your vegetables add in a can of coconut milk you can also do coconut cream I really like coconut milk here cuz I don’t want this to be super creamy I

Just want it to have a bit of a creaminess to it go ahead and add some turmeric I’m going to do about 2 teaspoons here 1 teaspoon of smoked paprika because it’s just so good and a teaspoon of Teragon I’m going to add in 2 tpoon of salt a little bit of pepper

To taste and go ahead and stir this up on a medium high heat the smell is incredible salt and pepper it to taste further if need be I like to bring a whisk into this just to make sure everything is fully Blended really smooth and that is it a lot of this I

Decided to freeze because I had so much and then the rest we decide to enjoy for dinner this soup cost me less than $20 to make and it is a dinner for the future as well as a dinner for that night and a lunch for the next Day okay so I think this day was Friday we’re heading into the weekend and I want a nice pot of soup for the weekend there’s some sickness in the family and I thought we need a rich garlic chicken soup to a pot add in some olive oil add

In two chicken breasts as well as some seasoning salt cover that pot and let it cook I like doing this in a pot The Soup pot because it’s going to add extra flavor to everything else that I put in I’m going to hang out with my kids a

Little bit here and then when the chicken is cooked I will remove it I actually have four chicken breasts in here I’m only using two for the soup recipe the others are for another recipe I had to tackle for the weekend but that is not this video I’m going to take one

Large onion fully dice it well this is actually just a sweet onion that I had and I was like you know what this will work well so I’m going to use that as well as some garlic this is a rich garlic soup so the more garlic you use

The better here I’m using eight cloves you can even use up to two heads of garlic that is not crazy to me I really enjoy garlic but I know some people can go whoo I also want to get some extra garlic into my children it’s just so

Good for Their little bodies not a ton but enough that it is um nourishing them well I’m going to also cut up some carrots here I’m doing about two car carrots add it to my pot give this a good stir I want these veggies to soften

I want it to get pretty fragrant and then I’m going to add in a teaspoon of salt 1 and 1/2 teaspoon of turmeric I tried to Mint about a teaspoon of Ginger here I want to see if I could do it update I could not I could not it’s too

Fibrous I thought this is such a good idea and then no so next time I would probably just grate it or chop pop it up super fine I’m also going to add in some parsley a little bit of Rosemary I wish I had a sprig of rosemary which I didn’t

So I added in just some dry stuff knowing that I’m going to remove it later cuz otherwise it can kind of be like sticks if you know what I mean but I love that flavor I’m also going to add in 946 MLS of unsalted chicken broth and

We’re going to stir that up and then let it get to a boil and while I’m waiting for that to happen I’m going to shred up my chicken and while it’s boiling add it into my pot reduce that to a simmer once it’s all in there and then add in 2

Tablespoon of you can do lime juice or lemon juice this is just going to add a little bit more Zing I’m going to also add in some coconut milk and of course you can use cream cashew cream I really like coconut milk here I didn’t show but

I did add in some PE about half a cup of frozen peas and of course Salt and Pepper to taste I am just taking a Sie here to remove some of that Rosemary that just floats to the top it’s just a weird texture but I love the flavor

Rosemary gives any soup next time I will either beg my dry Rosemary so I don’t have to fish it out or um I’ll remind myself to actually buy some fresh Rosemary sprigs from the store but this worked really well I serve pretty much plain some of my kids like some Parmesan

Or pepperon top but I like it just like this and this soup cost me less than $2 I know so anyway I hope you guys enjoyed this week of meals let me know what you think of it down below in a comment and I will see you later bye