soup night

jackieglasgow

We're veggie, (well OH and kids eat chicken but not in house) and on soup nights we do soup and sausage rolls, or soup and a sandwich once a week, and the other night we do soup and pudding (usually cake and custard).

canidothis

jackieglasgow wrote: »

We're veggie, (well OH and kids eat chicken but not in house) and on soup nights we do soup and sausage rolls, or soup and a sandwich once a week, and the other night we do soup and pudding (usually cake and custard).

OMG you manage 2 soup nights a week...I'm seriously impressed :T
and rather jealous

Actually I can get away with kidneys & mushrooms on toast and thats nice and cheap:)

msb5262

I'm in agreement with pretty much everyone above - I'd just add that my kids will eat pretty much any soup if I serve it with croutons and/or grated cheese.
I also do the "soup to fill them up" trick most Sundays when we're having a roast dinner...then I have leftover roast meat for another couple of meals.

If your OH feels hard done by when you serve soup, give him either cheese on toast on the side or something involving eggs afterwards eg. mini omelette, egg on toast etc. Also bacon sandwiches etc sound like a good idea - or chopped bacon frazzled till it's crisp, then served on top of thick chunky soup (lentil or leek and potato would be my first choices for this).

Alternatively maybe your OH would like to do the meal planning and cooking???

MsB

purpleivy

I'm gonna have to heat healthily again this week - I found a lot on supersix to take my interest, peppers 59p, tomatoes (vine)59p, swede 29p. pears up to £1.20+, thank goodness I stocked up last week when they were on special.

DS loves swede and mash or swede and carrot mash, so that will be on the menu, only 2 of us, but will do a panful then we have some for freezer for another day. Peppers will mostly be chopped for freezer use. I'm on salad a lot, so tomatoes will go for that. Still have leeks from Fri, they were on offer last week, some will make soup and some to go in the freezer.

Still got a butternut squash, not sure that I know what to do with that. I have only cooked this once before, roasted in with other veg. As a family we aren't keen on anything that is sweet in with savoury, so need to choose a recipe wisely. Is it really sweet? Don't like fruit in savoury dishes. I still have some whoopsied red cabbage to casserole as well.

Pud will be either jam roly poly or fresh pineapple or fruit salad. Not sure which. I don't think jam roly poly will fit well into my food plan for this week!:eek:

fluffybunnies

BUtternut squash soup is nice, although i suggest roasting ht ehcunks first, chuck in pot with basic soup base (fried onion, potato and stock) simmer till cooked and blitz it's not really sweet, no sweeter than carrot soup i don;t reckon

Norman_Bean

In a bid to cut costs even more I've been inspired by folks here to have a Soup Day once a week. We have our main meal at lunch time and something light in the evenings (eggs, salad, soup!! etc)

So a couple of questions do you have a starter when you have soup? if so what? Do you tend to have a more substantial pudding? Do you just serve the soup with bread or anything else?
Guess I want to know if you are starving on soup days!?

What do you eat as your other meal? Do you eat something bigger or does that defeat the object?

Also do you buy ingredients especially for your soups or just make and freeze batches from leftover veg and scraps ... I was thinking of just doing batches of veg as and when they are cheaper?

Thanks in advance

Norman x

ubamother

In my soup nights and sunday lunch are the only time we have a dessert. I serve with french bread, or garlic bread, or whatever homemade flat breads are in the freezer. My lot like to sprinkle cheese into the soup - whatever type it is, which I think is bleeuugh or OK depending on the soup!

valk_scot

Soup, HM bread and a decent pudding like rice pudding or something with custard.

LameWolf

We often have soup as our main meal on a Saturday; Mr LW's current favourite is potato and pasta - basically, it's a tin of chopped tomatoes, onion, garlic, spuds, stock and seasoning; once it's done and blitzed, you return it to the pan, add a handful of pasta twists per person, and simmer til the pasta is al dente.

I always have all the ingredients in the house as standard, so this can be made whenever we want without recourse to the shops.

We have HM bread, often tomato bread, with it. We don't have a starter, and, as is our habit, we have a small "pud" later on, e.g. a small slice of HM apple pie.

We don't have a bigger "other meal" than usual on soup days.

HTH

aliadds

When I serve soup we usually just have h/m bread with it. No starter for us. We have it as a main meal in the evening, following a light lunch/packed lunch. Might have a pudding or some cake for afters!
I normally make soup with what's in the fridge. Often I boil a piece of ham one day, then make soup with the stock next day. I do sometimes buy ingredients to make a specific soup ie leeks for leek and potato...which is lovely made with ham stock! I sometimes add cream, milk or creme fraiche depending whats in the fridge.
Sorry...all very vague but thats how it is in our house;)