Who doesn’t like soup? Well maybe those people who ‘don’t like hot drinks’ but most of us will happily scoff soup, especially in the colder months. Soup is versatile, a great way to get vegetables into your kids (Hint: use a blender) and perfect for recovering from illness or those who work outdoors.
Easy-peasy soups
Traditionally, we make soup on the stove in a large pot. You just throw in your vegetables, meat if you like, add stock and seasoning, then let the soup simmer until everything is tender and the flavours have developed.
Those of you with a slow cooker have it even easier; you can put it on in the morning and your soup will be ready for serving to the family for dinner.
If you’re pressed for time, get out the old pressure cooker and you’ll have soup in minutes.
Pressure cooking also enhances the flavours; you’ll be delighted at how tasty your soup will be.
Use up ingredients you have on hand
Making soup also allows you to use up the ingredients that you have hanging around waiting to be eaten. All those vegetables that are taking up space in your crisper can be thrown into a soup. Hint: If you don’t think you’ll get to those vegetables before they go off, put them in the freezer. They’ll be fine for soup.
You can also add other ingredients from your pantry such as pasta, rice, noodles, chickpeas or lentils to thicken up the soup and make it extra hearty.
We like to experiment with different flavour combinations, like using coconut milk.
Take your tastebuds tripping around the world
Most countries around the world have their own signature soup so why not treat your tastebuds to the exotic flavours you might experience only when travelling overseas.
Revisit Vietnam with the signature soup called Pho (‘Fuh’) – rice noodles and beef or chicken with some added greens such as bok choy.
Thailand’s Tom Yum is quite spicy when made to a traditional recipe but you can tone it down so it’s suitable for kids. The lemongrass makes this yummy soup fresh and light. Other ingredients include prawns, mushrooms and vegetables. To ensure you get as close as possible to the real thing, use a good-quality shrimp stock (available in most Asian supermarkets) and a Thai chilli paste.
Of course, you must be familiar with French Onion Soup, a low-budget soup because it uses only onions, beef stock and butter (to caramelise the onions). Traditionally, this is served with a slice of thick crusty bread with melted cheese on top. I love how this soup transcended class with both the workers at Paris’s fresh food market and nightclub revellers returning home and in need of hangover food delighting in this delicacy.
In Italy, you’ll find one of the heartiest soups that you’re ever likely to eat ‒ minestrone. Combine vegetables, beans and pasta and a tin of diced tomatoes and you can not only use up leftover vegetables but also, your family will love it.
Other favourites around the world include:
- Lohikeitto (Salmon soup) from Finland
- Gumbo ‒ African inspired
- Miso from Japan
- Sundubu Jjigae from Korea
- Pozole from Mexico
- Mulligatawny soup that combines English and Indian food culture
- Corn or clam chowder from the USA
- Borscht from Eastern Europe
- Cock-a-leekie from Scotland
- Laksa from Malaysia, Indonesia and Singapore
And remember favourites such as a hearty lentil soup or pumpkin soup that is so easy to make. I tend to use Queensland Blue pumpkin for colour and Butternut pumpkin for flavour and texture. For a delicious twist, try coconut cream and a dash of chilli powder in this rather than normal cream ‒ and add a carrot for more colour.
Need advice on selling your Gloucester region property?
As a proud local, I’m here to guide you through the process of selling your home. I specialise in lifestyle, rural and residential properties. I’ve done it myself and helped many families over my career. So give me a call; I’m here to help.
