Soup kitchen

soup kitchen 8After our lovely shop this week Becksie felt very inspired to do some more batch cooking to fill our freezer. Now instead of turning her attention to evening meals this batch cook was all about – breakfasts, quick lunches and stewed fruit.

soup kitchen 1It all started while making drop scones for breakfast when Becksie decided to increase the recipe and make about 40 extra drop scones to put in the freezer in the vague hope that Ian can find a minute during his morning dash to pop one or two in the toaster to munch on his walk run to the bus! Lizzie is also a massive fan of a drop scone or three for breakfast and Becksie is a huge fan of Lizzie having drop scones for breakfast as they generate very little mess. So a huge batch of drop scones were produced, cooled and frozen ready to be enjoyed.

soup kitchen 2The next thing on the list was to use up the leftover vegetables that had been turned out of the fridge when all the lovely fresh vegetables went in after this weeks shop. So Becksie set about making 3 batches of soup to be frozen in varying portion sizes – teeny tiny pots for a solo Lizzie lunch, medium pots for Becksie and Lizzie shared lunch and bigger pots still for when the whole of Team Pugh are assembled at the table!

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Now with the vegetables the soup could have gone in a variety of directions but Becksie opted for a leek (using just the tops of the leeks we bought – a great way to use otherwise wasted parts of leeks), potato, cabbage and cauliflower.

soup kitchen 4The second option was parsnip and ginger soup – a firm favourite of Ian’s, a parsnip person for sure.

soup kitchen 5And finally (and not using leftover veggies) a recipe idea Becksie had been meaning to give a go for a while – carrot, coriander and apricot soup (it really works)!

Now there is probably no point in us writing out a recipe because it’s so simple and the best thing about homemade soup is how tasty, nutritious, cheap, adaptable, exciting it is. The basic idea of a good soup is to pick your veggies, chop them up, lightly fry them then simmer until cooked in the stock of your choice, you then can either blend them or leave them chunky. Season to taste and add a little bit of dairy in order to make them truly delicious. Cream, cream cheese, grated cheese all work really well. Our leek, potato, cabbage and cauliflower one got a good grating of goats cheese to finish it off, the parsnip soup got a glug of cream and the carrot one got a sprinkling of cheddar. Yummy!

Next Becksie made a plain loaf and a cinnamon and raisin loaf that has been sliced and frozen again ready for the breakfast rush and whilst this was proving she made: 3 pots of pate with the chicken livers from this week’s shop, a big pan of stewed rhubarb (watch out for further information on all things rhubarb), a big pan of apple, cinnamon and raisin fridge jam and 15 white chocolate and mango muffins (recipe coming soon)!

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The mango was from our shop 2 weeks ago and had only today become perfectly ripe so we had one half with our drop scones for breakfast and the rest were made into muffins for the freezer, you guessed it, to help Ian with breakfast!

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Becksie had a fab day as she loves to cook and our freezer is once again full to the brim of yummy home cooked treats!


11 thoughts on “Soup kitchen

  1. Would love to have the time to do all that – guess that’s something for a weekend! Sadly do not really have the freezer space either (only a tiny flat with a tiny fridge freezer here 😦 )…!

  2. Pingback: Soup kitchen | A year without supermarkets | Mrs Robinson Kitchen

  3. Wow you have been busy. makes me feel hungry. sometimes batch cooking makes life easier and less waste..
    Im really into soups right now. got couple cheap recipes from girl called jack blog and tweaked them slightly maybe because its spring and still cold.Those muffins sound interesting and worth a try with my hungry brood so much cheaper and less fussy as babies.

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