Please sir, can I have some more?

Okay so it's not exactly 'Gruel', but the various soups I have been making the last few weeks have certainly left me begging for more, and made me addicted to making and experimenting with soups. Growing up my family have lived (and still do) off my Grandmothers or Mothers homemade soups. As the Scottish side of my family, it is safe to say that Scotch Broth runs through our veins! My Grandmother (called Ging by everyone) would use a Gammon to make a stock, then use broth mix and every vegetable under the sun to make the soup. When I say soup, forget any notions of feeble liquids that could be slurped with a straw, proper soup should be so thick with vegetables that the spoon practically stands up. To make a meal of it, we would have the gammon used for the stock with egg and chips (and baked beans if we were particularly hungry), and boy oh boy would this two course meal be the best comfort meal in the dark evenings of winter. What's great as well is the veggie soup is so filling and healthy it's a great meal if you're watching your weight. It is a little bit of heaven in a bowl, and is our families own personal answer to penicillin. In fact, it is one thing I desperately miss when I am at university, so I thought it was about time I taught myself how to make it!



Now you may remember my previous 'Aldi Haul' post; I bought 3 small Love Food recipe books then, one of which was dedicated to Soup (isbn; 1407581155). I didn't follow any of these recipes exactly, instead I used them more as a guideline for how to make a basic soup. I have to say I am dying to try the bacon and cheese soup recipe from this book.As I mentioned in my previous post I am currently being tested for Coeliac disease, and it is looking likely that I have it. For the most part soups are safe, although a lot of tinned 'cream of' soups have gluten in the form of wheat starch to thicken them. When making soup from scratch you are obviously in complete control over what you put in it. Traditional scotch broth has Pearl Barley in it, which sadly contains gluten in it. Most other soup ingredients like lentils and split peas don't contain Gluten, but their manufacturing processes means that there is a high risk of cross contamination; I have started buying mine from Holland & Barratt as they are safe (and cheap!), other whole food/health food stores are also a safer bet; just be sure to check the packet. Now you can't make soup without stock; either from a packet, a cube or homemade. If you don't want to faff about with making stock, you can usually get ready made fresh stock in the refrigerator section, or make it using stock cubes.One thing I have realised since obsessively checking labels for gluten is that a lot stock cubes sadly contain gluten, either in the form of a flavouring or thickening agent. Most Knorr stock pots are safe to use (their gravy pots are not) and provide a lovely rich flavour, they can also be used to make gravy; you will just need to mix in some cornflour to thicken it. If you prefer the traditional stock cubes I know Asda's own Beef stock cubes are gluten free, but I am yet to check their other stock cubes. Either way; make the stock following the instructions and add to the soup at the appropriate time. 

 

General Method

Overall the soups I make tend to be 'use whatever veg I have that needs eating up'. When I made soup for the first time I was using Spinach in every meal as I was (and still am) iron deficient due to the Coeliac and Spinach is a great source of iron. Generally I start out by making the stock up in a measuring jug and chopping up all my veg. The first thing that goes in the pot (forgot to mention; a decent soup pot is important!) is a bit of oil along with Onion and/or Leeks and Garlic should you choose to add it; I definitely recommend adding Garlic if you have a cold or are fighting off one. You should only sweat the Onions and Leeks i.e. let the juices run out but don't let the veg brown. This would also be the time to add meat, should you choose to. Next I would add the rest of my veg (usually Carrot and Parsnip), Green Lentils and the stock made earlier. The Green Lentils take longer to cook, but to reduce cooking time you can soak them in water for at least an hour or overnight. I find adding potato helps thicken the soup even more, and I also tend to 'half blend' the soup; I hold my hand blender over any particularly large chunks of veg, stir and repeat.

The most important thing to do is have fun experimenting with your own mixes of ingredients and spices, as well as trying out the tried and trusted combinations of course!

Have fun cooking,


Louise x

UPDATE: Ging would like me to add that it is v. important to wash any cereals before you add them to soup, as there is surface gunge that can upset your stomach if eaten. Happy soup making!