Once you get into a serious cookery habit, you very quickly start to accumulate 'stuff'. At last count I had 7 varieties of vinegar, 9 types of rice and 5 (...)
Sometimes when I'm looking for soups to make, the most childish things attract me. For instance, when I was researching South American soups (you'll remember (...)
There's an age-old debate in soup-making circles - where is the line between Soup and Stew? It is fought over as much as 'What constitutes a proper pie?*' and (...)
Waaaay back last year, when everyone was talking about ball kicking tournaments, I was part of a small group of dedicated bloggers who took part in the World (...)
The inspiration for this soup came from nothing more than "I have green beans, I don't need them for anything else. Can I turn them into soup?" From there my (...)
I just realised that all the soups I've blogged so far this year have been vegetarian recipes (assuming you use veggie stock, although I sometimes cheat and (...)
Cheese. It's a serious business. And we here at Soup Manors eat more cheese at Christmas than at any other time of the year. Mainly because we do nothing but (...)
Beetroot. You can just tell that anything that brightly coloured has GOT to be packed full of goodness, vitamins and E numbers. No wait, I'm pretty sure that (...)
Disease and illness have been stalking the Soup household for weeks now. Every room in the house is strewn with discarded boxes of potions pills and medicines. (...)
Inspiration for soups comes from many places. For this one it was as simple as Mrs Soup telling me that she fancied a soup with eggs poached in it. So off I (...)
After my last blogpost I had a few comments about my maligning of kale (although it's funny, people seem quite happy to cast disparaging words against offal (...)
I love offal. Two of my favourite meals of all time are Steak and Kidney Pie and Liver & Onions (Is this the diet of an old man?). If I'm in a restaurant and (...)
I have a bit of a love/hate relationship with beetroot. On one hand, beetroot risotto is one of the greatest things ever, on the other is that lingering taste (...)
It's October! Where did the summer go? Still, now it's time to pack up your shorts and pull out those woolly jumpers, that can only mean one thing - it's soup (...)
Colombian papas rellenas - world cup food challenge 2014
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This is my last entry for the World Cup Food Challenge of 2014, and at least one of my teams got through to the quarter finals - Colombia. Over the (admittedly (...)
The second country that made it through to round 2 from Group C is Greece (Not The Ivory Coast, which is both a shame - as I'd bought the ingredients for an (...)
And so Team Soup head into the second round with our heads held high, unlike *some* teams I could mention, where the two qualifying teams get a second crack of (...)
Today's dish in the World Cup Food Challenge is from the Ivory Coast, and is the last of the first round dishes I'll be cooking. Whichever teams go through to (...)
Our trip round the great (and not so great) footballing nations of the world has reached number 3 in Group C, and as is customary, we'll start with some fun (...)
Mrs Soup is a bit of a Japan-o-phile, so I turned over responsibility to her for this dish. I was good and didn't even hang round in the kitchen, fussing and (...)
Aaaaaand they're off. Oh, wait, that's horse racing isn't it? Well, the World Cup is under way and love it or loath it, you can't escape from it. My plan is to (...)
It's springtime! The sun is (sometimes) in the sky and everywhere, nature is erupting from its winter slumber like an, erm, volcano of green things. And one of (...)
Here it is. The pinnacle of my soup making career to date! If you could create a recipe that combines my love of soups of the world with my love of unloved (...)
Wow! This is my 200th post! Who knew I'd still be doing this thing (oh, wait, I said this all when I did my 100th soup recipe didn't I? Anyway, thanks for (...)
