Soup – Cooking with the Kid – Memoirs of Existence

I don’t know about you, but lately our weekends have been more about vegetating than vegetables. What with the bad weather, stupid pandemic and a general feeling of ennui – we don’t get up to much. Last weekend is a spark of inspiration we decided to cook our own lunch. Get in us! That lunch was going to be soup.

Tomato soup is standard, one we all enjoy eating, so why not. After a quick trip to the local supermarket, our Mother Hubbarding cupboards almost bare, we set to. Our ingredients included:

Drizzle of oil
1 large white onion
3 sticks of celery
1 red bell pepper
1 large squirt of tomato puree
1 heaped teaspoon of easy garlic
1 heaped teaspoon of easy chilli
1 dash of salt
1 dash of pepper
3 tins of plum tomatoes
1 swirl of Worcester sauce
1 chicken stock cube and approx 400ml of water

Action shots…

All in the pan…

We chopped the raw vegetables and chucked them in a pan with the oil, garlic, chilli and tomato puree. It smelt divine! Once the vegetables started to cook we seasoned with the salt and pepper then poured in our tins of tomatoes. When there was a little bubbling going on, in went the stock and the mixture was left to simmer. We stirred occasionally, more out of curiosity – this was our first ever homemade soup after all! After 10 minutes we swirled on the Worcester Sauce and had a quick taste test.

The taste test turned into about six spoonfuls.

The fun yet dangerous part came next. In I went with the handheld blender, I swear I only made a small amount of mess. Once the soup was smooth, or as smooth as we were patient enough to let it get, we ladled it out. DELICIOUS!! Especially with some Lidl seeded loaf dipped in for good measure.