Potato and Leek Soup is perfect thickness for dyspahgia
Soup

Soup saved my life.

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.

Making Potato and Leek Soup in Swansea, Tasmania and how NOT to hold a knife!

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.

Key Takeaways

  • 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.

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