Call me a saucy minx, but I have a strategy when it comes to making soup.
Well I have to. Whenever I suggest soup for dinner, the manly half of the relationship kicks up a fuss “soup for dinner?? That’s not going to be enough. I’m a manly man, I need man-food!”
Well maybe not those exact words, but that’s how I hear it.
Well my secret phrase is “I’ll make you something else in a minute”.
By the time he finishes his soup, he’ll have warm soup belly, be all full up, and forget that you were meant to cook them something else.
Of course if you suggest a manly soup the men-folk will be satisfied that their masculinity isn’t compromised.
Last week’s minestrone (recipe from not all tea and scones was very manly. You can’t get more masculine than chunks of steak, and potato.
However after looking through my bare cupboards (I’ll do the food shopping this week I swear), all I could come up with was potato soup. Not even potato with steak, just plain potato.
So I pulled out the whole “I’ll make you something else if you’re still hungry”. Sure enough, after a hearty bowl of soup I had a very content man with warm soup belly.
(of course I’m not the first to discuss manly soup)
The actual soup was really basic. It took what I had in the cupboard, threw it into a pot, and boiled until it all squishy and ready to be blended.
You really could use whatever is on hand, but this is what I used.
8 potatoes (peeled and cubed)
3 cloves garlic
2 carrots (grated)
1 tsp ground coriander
1 tsp cumin
2 cups beef stock
2 cups frozen peas
Brown the onion and garlic in olive oil.
Once brown add the coriander and cumin.
Add the grated carrot and let that soften.
Add the potatoes, the stock, and enough water to just cover it.
Bring to the boil and then leave to simmer until the potatoes fall apart with a fork.
Add the peas and bring back to the boil.
Turn off the heat and leave until it’s cool enough to blend.
Serve with greek yoghurt and cheese.