Editor’s Diary: Sustained By Soup
The Editor’s Diary this week sees Angela sustained by soup!
What are you having for lunch today?
The reason I ask is because I know what I’m having for lunch every day – soup and a sandwich! It’s a habit I’ve fallen into since the first lockdown – and it suits me!
Now you might think it sounds a bit boring to eat the same lunch every day. But actually, I don’t.
Follow The Rules!
Let me explain, as there are a few self-imposed rules.
- The soup is always home-made.
- Never make the same soup recipe twice in a row (important for nutritional variety).
- As above for the sandwich! Vary the bread, and the filling: toast it sometimes, and opt for a roll or wrap every now and again.
There are many advantages to my lunchtime philosophy. Soup is easy and cheap to make, especially if, like me, you’re vegetarian.
Home-made soup is highly nutritious – no danger of falling short of your 5-a-day! It’s also warming, filling and a great way to cut food waste as pretty much any slightly sad-looking vegetable can make a mighty fine pot of soup.
To prove it, here’s my mum’s recipe for the soup I ate throughout my childhood. Known in my family simply as “tattie soup”, it transforms the humblest ingredients into a meal fit for a king.
Shutterstock.
Tattie Soup
- 1 onion, chopped finely
- 1 large carrot, grated
- 1 lb leeks, chopped finely
- 2 lbs potatoes, half diced very small and the rest cut into larger chunks
- 4 vegetable stock cubes
- 2 litres of water
- Salt and pepper
Chuck it all in a big pot, bring to the boil, simmer for an hour (don’t skimp on the cooking time) and enjoy!
Like so many soups, it’s even better the next day – that’s if there’s any left!
You’ll find more great recipes from the “Friend” here.
