As Simple As Soup.

Let’s talk soup. January is always a tough month, with cold weather, work pressures and the bank account is on the recovery post Christmas, this is to name but a few of the challenges most will face this month. This weeks blog post is all about Soup, and how this simple culinary category can save you some £££’s and time this January.

 

Soup is one of the oldest culinary discoveries with evidence of soup being found as far back as 20,000 BC. It is thought that ancient soup makers simply dug a hole in the ground, lined it with animal skin, and used it to boil water using hot stones, added in some bones and fats, and where left with a drinkable broth. Now we at h-duO do not recommend you do this, as thankfully we now have the humble 'Pot' at our disposal to conjure up some tasty recipes.

 

We got talking to our dear friend Conor (Belfast Food Blogger) about his experiences with soup and its fair to say he is a big advocate. He has very generously given us some recipes for his top 3 soups (included at the bottom of this page). All 3 recipes are simple, using minimal ingredients and minimal effort.

 

Soup is a great way of getting some of your daily vegetables into your diet, whilst still maintaining maximum flavour with spices. One thing I found was most soups, no matter how much veg you pack in, are drinkable if you simply use a stick blender and blitz it up. This is also a great way of increasing more veg into your kids diets. Most soups can also be refrigerated and even frozen, so you can never make too much.

 

Our Duo flasks are a great way of keeping soup warm throughout the day (up to 6 hours). We hope you enjoyed todays blog, stay tuned on our social media for more “Soup Saturdays” this January. This week Conor is kindly giving a complete run through of his Spicy Parsnip soup. Be sure to tag us in all your soup making efforts. Now feast your eyes into those 3 delicious recipes..

 

Spiced Parsnip Soup – Serves 4

 

 

4 parsnips, trimmed, peeled and diced

1 white onion diced

2 garlic cloves diced

750ml of vegetable stock

100ml of single cream

1 tablespoon of curry powder

1 teaspoon of black pepper

 

- Add all your veg, garlic and spices to a medium heat pot with a drizzle of oil and cook for 5 minutes. 

- Add stock, bring to boil and simmer for 15 minutes

- Add cream, bring to the boil and simmer for 5 minutes

- Blitz it up

 

Spiced Lentil & Butternut Squash Soup – Serves 4

 

 

1 white onion diced

2 celery sticks diced

1 butternut squashed diced

100g of red lentils

2 garlic cloves

2 tablespoons of curry powder

1 litre of beef stock

100ml of double cream

Leftover ham

 

- Sweat off diced onion, butternut squash and celery with curry powder on a med heat for 5 minutes

- Add garlic and cook for another 3 minutes

- Add red lentils and cook for 3 minutes 

- Add beef stock, bring to the boil then simmer for 15-20 minutes

- Add 100ml of double cream, bring back to the boil then simmer for 10 minutes

- Blitz, taste, season (be careful with salt as you’re adding ham too)

- Stir in leftover ham.

 

Irish Soup (Yes actually..) – Serves 4

 

 

3 rashers of bacon diced

1 white onion diced

5 spuds diced

½ litre of veg stock

200ml of milk

100ml of single cream

parsley or chives

 

- Cook off bacon and diced onion for 7 minutes

- Add diced potatoes, stock and milk and bring to the boil and simmer for 30 minutes 

- Add cream and cook for 2 minutes 

- Blitz, taste and add seasoning and your choice of parsley or chives.

 

Team Duo.