run out of womb

... learning how to be a mum from scratch

Friday, 13 June 2014

Main course soup di Philipio


It's been six days of OJ-swigging and Echinacea-guzzling, but the FK household still can’t shake off a cold. Stuffy nose, blocked ears, and it’s brrr outside too. 

So there was only one thing on the menu for dinner: a thick, warm soup.

Luckily, I had just the recipe: one from my dad. He doesn't do that much cooking, what with his job, a sideline in DIY call-outs for his kids and practising in case the World Solitaire Championships get in touch, but my dad does have a manly Guinness apron and a few signature recipes that bubble away on the weekends.

His warming main-course vegetable soup is one of my favourites. It's a little like Minestrone, but thicker. The beauty of it is that you can make it using almost whatever your freezer/cupboard contains, so it’s doable even when a miserable nose means you haven’t been to the shops yet this week.

Ingredients (serves four)

Dash of olive oil
One onion
A clove or crushed garlic
Tin chopped tomatoes
Mixed herbs
Tin baked beans
Extra veg, choose between 2 chopped carrots, handful of frozen peas or sweetcorn or diced potatoes, tinned beans or other veg
Pasta
Squirt of Ketchup and Brown Sauce
Optional: grated Parmesan, crusty bread for dunking 


Method

Fry the chopped onion and a little garlic until caramelised
Add 1 litre boiling water, the chopped tomatoes, and a twist of salt and pepper, half the baked beans, plus dried herbs
Use a stick blender (super useful and available for less than a tenner) to liquidise the soup
Add the rest of the baked beans, and your desired veg
When all cooked and soft, add a small handful of pasta for each person
Add the sauce squirts
When the pasta is soft, serve with greater parmesan, and crusty bread (this focaccia works a treat for dunking) and top with herbs - fresh coriander is my favourite.





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