Who doesn’t love a good bowl of soup?
My usual weekends, filled with anxiety or loneliness, are currently being filled by soup.
Last weekend I had a bit of a rough day on Saturday, my worries overflowed and I spent most of the day curled into a ball watching Netflix. By Sunday I was determined to try to power through and after noticing my ever-growing round tummy in the mirror I resolved that cake was not an option.
My Sunday mornings consist of getting up around 8ish, making a milky coffee and lounging on the sofa watching the Food Network. I used to do this at home with my parents so I see no problem carrying on with the tradition now I’m living alone.
I get inspired by the smallest of things. This time it was Ree Drummand (The Pioneer Woman) cooking potato soup for her mother-in-law. I too love soup and have far too many potatoes living on top of my fridge so this was perfect. A quick call home to my mother to double-check her recipe and I was in the kitchen grabbing a pan and a potato peeler.
An hour later I had a steaming bowl of Leek and Potato soup. It reminded me of home so much I sat with a smile on my face whilst slurping away – my dad’s favourite starter and my mum’s go to dish, oh the memories I have of leek and potato soup. It’s a Christmas lunch tradition above anything else.
The easiest recipe
2 large potatoes
1 pint of chicken or vegetable stock
Peel, chop, boil, simmer for a little, then blend – season to taste (in my family that means add a small mountain of ground pepper)
I had bought some crusty tiger-loaf bread so this really was a treat.
This weekend, I decided to do something slightly more complicated. I’m generally directed by whatever vegetable I have in abundance that week or if something is a little past it’s best.
So… 5 parsnips, 1 large potato and an onion. After a little bit more work I had a glorious smell of curried parsnip soup steaming through my flat.
I made up a recipe
5 parsnips, 1 large potato, 1 onion
2 cloves of garlic, a heaped teaspoon of garam masala, a teaspoon of chilli paste
1 litre of chicken stock
I sweated the onion in a little butter with the garlic, then added the chopped parsnips, potato and boiling chicken stock along with the spice.
Boil, simmer and blend
For an extra treat I swirled through some cream and the dish was instantly lifted.
As my mum always told me, it takes 3 spoonfuls of parsnip soup for you to get used to it but after that it is amazing. It really was amazing.
The main issue I’ve come across is trying to dispense the remaining soup into freezable containers – I used zip lock bags, but no matter how hard I try to be neat I make a huge mess.
After 10 minutes of washing up and wiping the drips of soup off every surface in my kitchen, I sat down thoroughly content knowing that I have four bags of lovely soup in my freezer to warm me up in the coming chilly weeks.
I didn’t waste my weekend and I kept the anxiety low. A good soup sunday.