Soups worth waiting for
Slow broths, quick weeknight bowls and the occasional disaster, written down so we can cook them again.
Tom yum with mushrooms
Sour, hot and done in thirty minutes.
Weeknight borscht
Beetroot, cabbage and a lot of dill.
Red lentil soup
The one we make when the fridge is empty.
Latest notes
We finally stopped buying stock cubes. A pot of chicken bones, an onion and four hours on the lowest heat makes a week of better soup. The freezer is now mostly broth.