My mum taught me how to make great soup, she had the ability to make soup out of anything and it always tasted like a ‘hug’. Mum’s soup healed everything, it was always rustic, always highly nutritious and always just the right thickness.
Always tasted like a “hug”
Even as a mid thirty something woman I would call her from whatever far flung city I was living and ask to be reminded of ingredients or what to put in a pressure cooker.
Years ago before the The Food Manifesto had “manifested” itself in my life, I wanted to run a soup business. I decided I was going to make soup and sell it , it was always a great idea in winter, summer not so much.
So it is no surprise to me that some 40 years later I am using soup as a communication vehicle with others that share my plight.
The thing that frustrates me about soup is that cafe’s, restaurants and hotels in Australia have put a time restriction on when you can eat it. It’s only ever available from June 1 to September 1 – during winter and not a day before or after that season. I challenge you to find somewhere out of those date ranges that serves soup, save Asian restaurants that often are not open in the morning.
I don’t understand that, perhaps why I have such a penchant for Asia, Vietnam most noteably, you can get soup any day, any time and in the height of summer. I loved the soup so much in Vietnam I relocated there in 2018 until I realised my sore throat was not getting any better and well frankly things just weren’t right so I had to come home to Australia.
- Soup remains one of the key ways to get needed nutrients
- One of the kindest meals and easy to have when socialising
- Easy to make and freeze so you always have it on hand.