Anyone for soup?
Since January is National Soup Month for our neighbours across the sea, we thought it was about time we picked up the soup baton and waved the flag in the UK for all the wonderful reasons why we should celebrate this liquid food!
It could be the colder January weather that makes it an ideal month to love a bowl of soup even more, or the fact that most of us are on a bit of a health kick, and a bowl of soup can be nutritious as well as delicious. Either way, this versatile dish can make for a tasty meal whatever the occasion.
As a nation of soup lovers, even Allegra and Mintel haven’t been able to pin down what our favourite variety is. From broccoli and stilton to good old tomato, there are plenty to choose from. Soup is classified into two groups: clear soups and thick soups. It can be consumed hot or cold, depending on climate, region and type, and can also be sweet or savoury, so there is no doubt there’s a soup for everyone.
Although cans are still the most popular format to purchase soup, the fresh soup market has been on the incline for the last few years, with 131.8 million British pounds being spent on it by the 1st January 2017. That’s a lot of soup! But, being caterers, we always prefer the good old homemade variety (as you would expect) and just love to make our own. It doesn’t have to be a long, complicated task to make your own either. It can be quick and easy and you can throw in a variety of ingredients or just use up leftovers to create new variations. Soup just lends itself to experimentation!
Use vegetables such as pumpkin, butternut squash or the good old tomato. These contain vitamins such as A and C and tomatoes contain the antioxidant lypocene which may help reduce the risk of cancer. Meat and fish provide protein, as do beans, which are also a great source of fibre. As most soups are low in fat (if using meat keep it lean), they are a good choice if you are watching fat in your diet. And, even better, as they contain so much water, you’re filled up with fewer calories meaning they are a great meal alternative if you’re watching your weight after Christmas indulgence!
All that being said, you can see why we love a good soup. We have several on our menus already, our pea, spring onion and mint being one of our favourites. But here’s another of our favourites that is just perfect as a winter warmer. This has a Thai twist which gives it a bit of a kick, and is so versatile it can be served as a starter or in a large mug with some crusty bread on a cold weekend afternoon. Enjoy!
Thai pumpkin and chilli soup
Ingredients
1 ½ kg pumpkin, roughly chopped
4 tsp sunflower oil
1 onion, sliced
1 tbsp grated ginger
1 lemongrass, bashed a little
3-4 tbsp Thai red curry paste
400ml coconut milk
850ml vegetable stock
Lime juice and sugar, for seasoning
1 red chilli, sliced to serve (optional)
Method
Turn your oven up to 200˚C. Season the pumpkin with salt and pepper and mix with half the oil. Places in the roasting tray and cook in the oven for 30 minutes.
Use the remaining oil to fry the onion, lemongrass and ginger. Cook until softened and then stir in the curry paste, followed by the roasted pumpkin.
Add the coconut milk, leaving 2 tablespoons for decoration later. Add the stock.
Bring to a simmer and cook for 6 minutes.
Remove the lemongrass.
Remove from the heat and blend the mixture until it reaches the desired consistency. Return to the heat and season with lime, sugar and the fresh chilli.
Transfer to bowls and drizzle with the remaining coconut milk for decoration.
